THE EXOTIC EGGPLANT

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While the eggplant is cooking, cut a couple of medium-sized tomatoes in half, season 'em with salt and pepper, and sprinkle some of the parsley/garlic/bread-crumb mixture on top. Dot the fruit halves with butter, place 'em on another lightly greased pie plate or baking pan, and grill 'em slowly in the oven until lightly browned.

When serving, arrange the tomato halves on top of the eggplant . . . and you'll produce a treat that's handsome enough to grace any table!

EXTRAORDINARY EGGPLANT MEAT LOAF

And-finally-here's an eggplant tip that turns an ordinary meat loaf into something special indeed! Simply use your favorite recipe . . . but alternate layers of the ground beef mixture with slices of raw eggplant. Bake the loaf for the usual time .. . then sit back and soak in the rave reviews!

EDITOR'S NOTE: Three of MOTHER'S recipe taster/testers "had at" Beatrice's eggplant delights with the following results:

Both the Parmiglana and Continental dishes got top ratings, and the latter was reported to be delicious when added to pinto beans, too. MS. Levin's Salad Supreme recipe was also well received . . . although our tester noted that the color of the finished product was an unappetizing (to some) "okra" green. (The vegetarians in the crowd loved it, but several less adventurous folks declined a chance to taste the dish.) The Provençale was also popular . . . especially when the eggplant was cooked until tender before the other ingredients were placed on top. And Beatrice's Eggplant With Oysters was reported to have a pleasing poultry-dressing-like texture and a flavor especially agreeable to seafood fans.

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