RE: eggplant parm subs?
I experimented with eggplant today for the first time in my life. I sliced it about a half inch thick, let it sit on a paper towel for about ten minutes until it seemed it sweated most of its moisture. I salted it pretty good. I coated with with flour, salt and pepper and fried it until it was very brown. I put it on crusty fresh French bread, added provalone cheese and a little Marinara sauce.
I was impressed with the taste.
The eggplant is a very attractive vegetable. I forgot to peel it first but the outer ring came off very easily.
Paul E. Smith