This discussion reminded me of a favorite I haven't made in a while - eggplant Parmesan. I grow my own aubergine and have various ways of using them. The breaded and fried is pretty greasy, but I freeze the breaded cooked slices then pull out a couple, warm and serve with a plate of pasta and a good marinara sauce (made from my organic onions, garlic, peppers, tomatoes, and herbs). All prepared with the good Lebanese olive oil I mentioned above.

Tonight I set up a skillet of shallow olive oil and cooked several batches that are now in the freezer for meals this winter. Mmmmmm! I usually used inexpensive corn oil for this, but the omega 3 talk got me thinking, so I used the good stuff. We shall see how it turned out soon.

SRS