Re: [gardeners] Abbondanza of eggplants

Margaret Lauterbach (
Sat, 07 Jul 2001 11:46:32 -0600

We love eggplant parmesan, cook a large casserole of it, eat two servings 
and wrap the rest in individual servings in alum. foil.  Thence to the 
freezer.  We also love moussaka with ground beef and eggplant (some recipes 
call for lamb, but I can't stand lamb) and freeze extra. When DH asks 
what's for dinner, I wave two packs of alum. foil, and he says "Oh, that 
sounds good."  It is, whether it's e. parmesan or moussaka.  Margaret L

At 12:22 PM 7/7/01 -0500, you wrote:
>My all time favorite is 'eggplant parmesan', cooked just like veal.
>But 2nd runner up is the old Wyatt's cafeteria eggplant dressing. I
>don't have a recipe for it, but it was baked like a dressing, herbed
>like a dressing, but had a cheese topping that made it sensational.
>Martha, (Texas)
>Visit our Paso Fino Club:
>Visit our