Eggplant Catalans
Prepare eggplant au gratin, as above, but add to the stuffing mixture 1 tablespoon chopped onion cooked in a little salad oil, 1 clove of garlic, crushed, 1 chopped hard-Cooked egg, and 1 tablespoon fresh bread crumbs.
Eggplant Provençale
Peel an eggplant and cut it into medium dice. There should be about 2 cups. Season the dice with salt and pepper, sprinkle them with flour, and brown them in deep hot fat or nil (390°F). Peel, seed, and cut into quarters 4 medium tomatoes. Cook them for a few minutes in 3 tablespoons hot oil in a shallow pan. Add 2 cloves of garlic, crushed, the cooked eggplant, and salt and freshly ground pepper to taste. Serve hot, sprinkled with chopped parsley.
Eggplant à l'Orientale
Peel an eggplant and cur it into slices 1/3 inch thick. Dip the slices in milk and in flour, shake off the surplus, and brown the eggplant quickly in deep hot fat (390°F.). Drain the slices on paper towels and sprinkle them with salt and pepper. Fill a shallow heatproof dish with alternate layers of sauce portugaise (page 64) and slices of eggplant, finishing with a layer of sauce. Sprinkle with Parmesan cheese and brown the topping under the broiler or in a hot oven.
Eggplant Métiagère
Peel a medium eggplant, cut it in large dice, and sprinkle the dice with flour. Brown the eggplant quickly in a skillet in 1/3 cup very hot salnd oil. Add 2 tablespoons chopped onion, 2 cloves of garlic, crushed, 3 tomatoes, peeled, seeded, and chopped,½teaspoon salt, a little pepper, and a faggot made by tying together 1 stalk of celery, 3 Sprigs of parsley, half a bay leaf, and a sprig of thyme. Bring this mixture to a boil and simmer it slowly for 20 to 25 minutes, until the tomatoes cook down to a thick sauce. Discard the faggot and serve the eggplant sprinkled with chopped parsley.
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