The Natural Italian Laxative!!

Mmm!  That sounds good! I'm going to try that tonight or tomorrow..  I don't think I'll be able to have much of it of course, with the band, but love to see others enjoy food.  Thank you.

I am in Smithtown, not far from Commack...drop some off...YUMMMMMM!!  Just kidding...it is one of my favorites!!  Gonna get a smart ones eggplant parm for lunch tomorrow!! 

Hi Nicole!      We are having a Lap-Band Suppord Group Meeting next Wednesday, 9/5 in East Northport at 7PM.  Why don't you join us?  If you are interested, send me your e-mail address and I will add you to our e-mail list so you get the announcements! Ron

I would love to attend the meeting, but I work on Wednesdays from 4-10.  Maybe in the future I could change my schedule for the one day!  I would love to meet everyone!

MMMMM, I love Eggplant Parm. Years ago I was the Marketing Coordinator for Michaelangelo's Gourmet Foods.  They sell frozen Italian food all over the country.  Well, my office was right up from the processing plant so I got to smell all that food being cooked every day....AWESOME!  Anyway, I got coupons all the time and always bought several of the Eggplant and my kids just adored it.  I copied your recipe and plan to make some.  Thanks!

HI!  RON,      WE ARE BIG EGG PLANT LOVERS IN OUR HOUSE,  EVER FAMILY PARTY THEY WILL ALL CALL HERE AND ASK MY HUBBY TO MAKE IT. HE GROWS HIS OWN ALSO.    JUST WANTED TO GIVE YOU ONE OF HIS IDEAS.     IN THE SUMMER SOMETIMES,  INSTEAD OF SAUCE ,  HE LAYERS IT WITH BEEF STEAK TOMATOES,  AND THE CHEESE JUST GETS IN-BETWEEN EVERYTHING, AND IT IS PRETTY GOOD.    SOMETIMES.  HE LAYERS IT WITH TOMATOES, AND SUMMER SQUASH.........."ONLY IN THE SUMMER CAN HE DO THIS.........  SO HE ALWAYS FREEZES SOME FOR THE WINTER. GLAD YOU ARE ENJOYING IT. TAKE CARE BRIDGET K.   .........  P.S.   MY HUBBY USE TO COOK FOR THE MILITARY, NOW HE IS AN MP...........

Thanks Bridget!      I am weird because, while I love everything made out of tomatoes, I don't care for fresh tomatoes!  I know that is strange.  I too also will use Zucchini with, or in place of Eggplant. Wither one is great!  Both Eggplant and Zucchini are great on the grill, brushed with olive oil, and sprinkled with garlic powder and oregano and grilled until tender.      Here is something you probally never tried!  Stuffed Eggplant!  Take a large Eggplant and cut it in half, leaving the skin on.  Scoop out a good part of the center, taking as many seeds as possible.  Stuff with with either a "meatball" filling or a filling of ground beef & rice with Italian seasonings and finely chopped garlic.  Place in a baking dish and cover with tomato sauce, leaving about 2-3 inches of sauce in the bottom.  Slow bake at 300 degrees, basting the Eggplant with sauce from the pan every 15-20 minutes.  When soft & tender, cover top with mozzarella cheese and bake a few more minutes to melt the cheese. Each half is a complete meal, served with a little fresh salad with oil & vinagar, and some crusty Italian bread!      I also love to cook.  I owned and ran the kitchens for 2 successful restaurants, and was known for my sauce!  Enjoy! Ron

RON,    THIS SOUNDS GREAT!   WHEN YOU TAKE THE STUFFING OUT OF THE EGGPLANT, DO YOU PUT THAT IN A DISH AND MIX WITH "MEATBALL"  FILLING,   THAN PUT IT ALL BACK IN THE SHELL.    I WILL COPY THIS FOR RICH. I WILL HAVE HIM WRITE DOWN, HIS 7 LAYER AIRFORCE LASAGNEA.................... WERE ARE BAD RON,  SOMEBODY HAS TO MAKE IT,  AND SOMEONE HAS TO EAT IT. GOODNIGHT, AND THANKS....... BRIDGE

Actually, I serve it just as is.  1/2 stuffed eggplant per person if it is small or 1/4 of a large.  The skin acts as a shell to keep everything together.

RON,    I NEEDED TO KNOW IF THE STUFFING FROM THE EGGPLANT, GETS MIXED WITH THE MEATBALL FILLING,  THAN GETS PUT BACK INTO THE SHELL, I DID NOT UNDERSTAND WHAT YOU DO WITH THE INSIDES OF THE EGGPLANT??? THANKS BRIDGET K.