I do have a good tip: When the eggplants are cut up or sliced up, soak them in water for about half an hour before making your dish. It takes some of the bitterness out of them.
I usually make Eggplant Parmesan in a casserole. I slice and trim the eggplant and put in a greased oven proof glass container. In layers, I add browned ground meat, onions, and tomatoes. Salt and pepper to taste. Use whatever else you like or have available. It is a rather hearty meal.
These eggplants are going with my husband to the Senior Activity Center. They liked the eggplants last year much more than I. It is a blessing for me to give away the vegetables: I would dislike it, if they ended up on the compost pile. So the Seniors are doing me a favor while they enjoy newly harvested vegetables.
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