Gourmet Foods

• 1 lb. spaghetti
• 1 large eggplant
• 1 large can plum tomatoes
• 1 clove garlic
• 1 tbs. chopped parsley
• 1 minced onion
• 2 ozs. Grated Parmesan cheese
• 4 tbs. olive oil
• ½ cup peanut oil
• Salt and pepper to taste

Place olive oil in a saucepan; add onion, garlic, and parsley; cook 3 minutes. Add tomatoes, salt and pepper; simmer slowly for 1 hour. Stir frequently.

Meanwhile, peel eggplant; slice it lengthwise about ½ inches thick; sprinkle a little salt on each slice; put in colander and allow draining for 15 minutes. Then rinse in cold water; pat dry with absorbent paper. Fry slices in hot peanut oil about 3 minutes on each side or until light brown and soft. When done, set eggplant aside and keep hot.

Cook spaghetti as usual. Drain; place on hot platter and pour tomato sauce over spaghetti. Cut eggplant slices in half or in thin strips; arrange over tomato sauce and sprinkle generously with grated Parmesan cheese.
Serve hot. Serves 4 to 6.

• 1 medium eggplant
• 3 tablespoons minced onion
• 2 tablespoons salad or olive oil
• 4 tablespoons lemon juice
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon sugar

Bake the eggplant in a 475 degree oven until skin turns dark brown. Cool and peel.

Chop the eggplant until very smooth. Stir in onion, oil, lemon juice, salt, pepper, and sugar. Chill. Serve with dark bread and wedges of tomatoes. Serves 4 to 6.

• 1 medium-sized eggplant
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 egg yolks, beaten
• 1 cup grated American cheese

Peel the eggplant and cut lengthwise in 1 inch slices. Soak in cold salted water for 1 hour. Drain and dry.

Place the eggplant slices side by side in a buttered baking pan. Sprinkle with the salt and pepper and brush with egg yolks.

Sprinkle with the grated cheese. Bake in a 350 degree oven for 30 minutes. Top with a fried egg for each serving. Serves 4 to 6.