Eggplant Bruschetta

1 eggplant
Alessi Eggplant Appetizer
Parmesan to taste

1. Slice eggplant into quarter inch slices.
2. Coat slices with salt and let drain in colander for 30 minutes. Rinse. 
3. Lightly coat the eggplant with olive oil in order that the breadcrumbs stick. 
4. Pour 1 cup of breadcrumbs into a bowl and put the eggplant in, making sure the breadcrumbs stick. (If you need more breadcrumbs, add 1/2 a cup). 
5. Warm topping in microwave safe bowl. Be sure to cover with paper towel
6. Lightly coat the frying pan with olive oil, and put the eggplant in for no more than 3 minutes. 
7. Once the eggplant on the side down begins to brown flip over and let the other side cook until beginning to get golden brown.
8. Top eggplant with Alessi Eggplant Appetizer and Parmesan cheese.
9. Place under broiler for two minutes or until cheese melts.

Pumpkin and Eggplant Casserole

2 large eggplants, stemmed
1 teaspoon salt
1 very small pumpkin (3 to 4 pounds) or 4 cups canned chunks, not puree
1/4 cup fresh lemon juice
Freshly ground black pepper to taste
Medium-hot paprika to taste
3 tablespoons butter
1 medium-size onion, finely chopped
5 large eggs
1/2 cup sour cream

1. Cut the eggplants lengthwise into quarters, slice 2 inches thick, and place in a large mixing bowl. Sprinkle the salt over the top, toss well, and let stand about 20 minutes to extract excess liquid. Meanwhile, peel the pumpkin, remove and discard the seeds and membranes, cut the flesh into dice to measure 3 1/2 cups, and place in a large pot.

2. Transfer the eggplant to a colander, rinse well under cold running water, and add to the pumpkin. Add about 1 inch of water to the pot, bring to a boil, reduce the heat slightly, cover, and steam vegetable till tender, about 10 minutes.

3. Preheat the oven to 325 degrees. Grease a 2 1/2-quart casserole. With a slotted spoon, transfer the vegetables to the prepared casserole, sprinkle with 2 tablespoons lemon juice, and season with the pepper and paprika.

4. In a small skillet, melt the butter over moderate heat, add the onion, stir for 2 minutes, remove from the heat, and stir in the remaining 2 tablespoons lemon juice.

5. In a medium-size mixing bowl, beat the eggs till frothy, add the onion mixture, and stir. Pour the egg mixture evenly over the vegetables and bake till slightly crusted on top, about 25 minutes. Serve each portion topped with a dollop of sour cream.

Makes 6-8 servings

Vegetable and Two-Cheese Strata

3 to 4 medium-size yellow squash (about 1 pound), ends removed and cut diagonally into 1/2-inch-thick slices
1 small eggplant (about 1 pound), stem removed, cut in half lengthwise, and cut into 1/2-inch-half-moons
Salt to taste
1/4 cup (1/2 stick) butter
3 medium-size onions, sliced
1 small green bell pepper, seeded and sliced
1 garlic clove, minced
1/4 pound slightly dry blue cheese, crumbled
1/4 pound provolone cheese (preferably sharp), shredded
2 large ripe tomatoes, chopped (juice included)
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano, crumbled
Freshly ground black pepper to taste

1. Preheat the oven to 350 degrees. Butter a shallow 1-quart covered casserole, and set aside.

2. In a large skillet, layer the squash and eggplant slices, add enough salted water to barley cover, and bring to a boil, reduce the heat to low, cover, simmer for 10 minutes, drain, and set aside.

3. Wipe the same skillet dry, melt the butter in it over moderate heat, add onion, bell pepper, and garlic and cook, stirring, til the vegetables are just tender, about 8 minutes, and remove from the heat.

4. In a medium-size mixing bowl, combine and toss the two cheeses.

5. In the bottom of the prepared casserole, layer half the onion mixture, then half the squash mixture, then half the squash mixture and half the tomatoes. Sprinkle the oregano, pepper, and half the cheese mixture over the top. Repeat layering the remaining onions, squash, and tomatoes, sprinkle the remaining cheese over the top, cover, and bake for 20 minutes. Uncover and bake till golden, about 10 minutes later.