KathyKat

I slice them about 1/2 to 3/4" thick with peel on. Then I dip in an egg and milk mixture and then in some seasoned bread crumbs and fry in oil. Another healthier version that I love is to slice the same way, spray with oil, put a little seasoned tomato sauce on the top and then sprinkle with grated parmeson cheese, Roast on cookie sheet at 410- 420F for 8-10mins.

jitkaau

Battered and fried (or crumbed)as you would do fish. The only way I like it.Cut it into thin rounds first, rollit in the eggs and crumbs or batter, and then fry in oil.

Yooper32

This is the first year for me, growing Ichibans, in a bucket, no less, and they have produced wonderfully and I absolutely love them.. any way you want to fix them, they are great.

tessagin

I'm the only one in the family who likes eggplant. DH can't stand it. I like to just throw it on my cast iron griddle and fix it that way. I have also sliced it in 1-1/2" slices and roasted in oven with other veggies like broccoli and mushrooms and cauliflower. Any leftovers are great for a quick lunch the next day.

madamekelly

The only way I have ever had eggplant is in Thai curry dishes. Yum!

granny64

Make capanota with it and freeze it. Use it as a relish or add to your spaghetti and lasagna recipes to give it an added flavor. The capanota can also be canned.

luce321

I wash the eggplant first, then cut it into 1/2" slices with the skin on cutting off the ends. Using a rectangle baking dish, line the bottom of the dish with slices of eggplant filling in spaces with eggplant slices cut in half. Salt the eggplant. Drizzle olive oil on layer. Cook in microwave for 15 to 20 minutes at 50 percent. If you have more than one eggplant, it may take longer, check it until its tender. Its delicious.

IBQUILTIN

Our favorite is to boil eggplant, peel it, then mash it, add 1 sleeve of crackermeal, one egg and lightly saute in olive oil. Don't add too much oil to the skillet just enough to keep them from sticking and to brown them up. Serve with a Dijon Aioli. Yum, yum, can't wait

maggie_1936

love it any way its cooked

ccthomas

I had the Olive Oil hot, thin slices, peeled, flour/cornmeal mixture but the "oil" just kept disappearing. Couldn't get a good golden brown. What did I do so wrong?