EGGPLANT?????

Here are two recipes I have been waiting to try. I got these from allrecipes.com. If you try it...you gotta tell us WHAT you loved...and WHAT you didn't.

EGGPLANT PARMESAN

INGREDIENTS (Nutrition)

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

  DIRECTIONS

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

EGGPLANT SUPPER SOUP

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 pound ground beef
• 1 clove garlic, crushed
• 1 pound eggplant, diced
• 3/4 cup sliced carrots
• 3/4 cup sliced celery
• 2 (14.5 ounce) cans Italian diced tomatoes, drained
• 2 (14 ounce) cans beef broth
• 1 teaspoon sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry macaroni
• 2 teaspoons chopped fresh parsley
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1 - Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
2 - Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.