As much as I love eggplant, it’s not an ingredient showcased in the recipes I’ve shared in my published columns and cookbooks during the past two decades plus.

In a November 2018 Tribune column, I shared the recipe from Lucrezia restaurant locations for their scrumptious “stuffed and rolled” eggplant, blended so beautifully with just the perfect pairing of prosciutto and mozzarella cheese.

My “red cover” cookbook “Further From the Farm” released in 2010 shares a previous column published in July 2007 when funny friend Phyllis Diller (who really was a great cook despite her signature comedy act to the contrary) gave me her yummy and easy recipe for her “Philli Dilli Parmesan and Eggplant Casserole,” adorned with stewed tomatoes and then plenty of toasted breadcrumbs across the top.

Of co

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