Maryrrf,

I, too, have a lot of eggplants to deal with right now. The plants were prolific this year (and I put in only three!). I am planning to make some baba ganoush, but I have a couple of other dishes that, at least if you don't freeze it, will let you eat it more than one way. my cooking tends to follow my garden, when possible. One is our standard eggplant parmesan, and that does freeze, once it is cooked. I usually freeze it in little personal Pyrex bowls and then when it's frozen take it out and wrap it in plastic. I can then put the frozen shapes back in these bowls when I want to thaw/bake them for dinner. I add tomato sauce and cheese before freezing.

I have a recipe for tomatoes, onion, pork and eggplant that I serve with mashed potatoes that is really wonderful. Very simple, but it takes a few hours (it bakes slowly). If you want a recipe let me know and I'll dig that one out.

SRS