During the late summer season, my aunt always gives us some freshly picked eggplants from her garden. I am not a huge fan of eggplant, but I do enjoy it a few times a year.

The following two recipes are ones that we like to make. The first one is my husbands favorite and the second one is mine. These recipes are meant to be cooked and served immediately, as they do not freeze well.

Creole Style Casserole

1 eggplant

3 tablespoons butter

3 tablespoons all-purpose flour

3 large tomatoes or 1 can tomatoes

1/2 cup green peppers, thinly sliced

1 medium onion, finely chopped

1 teaspoon salt

1/8 teaspoon black pepper

1 cup buttered bread crumbs

1/8 teaspoon ground cloves

Peel eggplant and cut into cubes. Cook it in boiling salted water for about 10 minutes. Drain and put into a buttered dish. In another dish melt butter, add flour and mix until blended. Add in the onions, peppers, tomatoes, salt and all other seasonings. Cook for 5 minutes then pour over the eggplant. Cover with layer of buttered bread crumbs. Bake in a preheated 350 degree oven for 15 to 20 minutes.

Baked Breaded Style Casserole

1 large eggplant

3 eggs, lightly beaten

1/4 lb. saltine crackers

salt and pepper to taste

Optional: You can replace the saltine cracker crumbs with 1/4 lb. of dried seasoned bread crumbs if desired.

Peel, diced and cook eggplant in water until soft, drain away the water. Smash the crackers into crumbs. In a bowl, mash it down with a potato masher. Stir in the beaten eggs, cracker crumbs and seasoning. Place into a greased baking dish. Bake in a preheated 350 degree oven for 40 minutes or until done.