Eggplant is a versatile vegetable and can be baked, broiled, grilled, fried, stuffed, or used in a variety of casseroles in combination with other vegetables. It works well with tomatoes, garlic, onions, and cheese. One pound equals 3 cups diced. Eggplant should be peeled before preparation, unless it is very young and tender.
TO BROIL OR GRILL: Cut into ¾ inch slices and brush with margarine or Italian dressing. Broil or grill for about 5 minutes on each side, until eggplant is tender and browned. Remove from heat and sprinkle with grated Parmesan cheese.
TO SEASON: Use marjoram, oregano, allspice, chili powder, curry powder, garlic, basil, or rosemary.
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.