Berengena con Queso
Eggplant with Cheese
Ingredients for 4 servings: 1 pound eggplant (16.3 ECC), 1 cup beef or chicken broth (1 ECC), 2 onion slices (5.2 ECC), 12 lightly toasted blanched almonds (1.1 ECC), salt, 2 slices mild cheese such as Muenster or Jarlsberg (.6 ECC), 1 tablespoon grated Parmesan (.1 ECC), freshly ground pepper, nutmeg.
Preparation: Peel the eggplant and cut it crosswise in 1/2 inch slices. Place the slices in a pan with the broth and the onion slices. Simmer until the eggplant is just tender. Transfer the eggplant to an ovenproof dish. Reserve the broth. Preheat the oven to 350° F Chop the almonds in a processor as fine as possible. Add 1/2 cup of the reserved broth with the processor running. Salt to taste. Pour the mixture over the eggplant slices. Cover with the cheese slices. Sprinkle with the Parmesan, pepper, and nutmeg. Bake at 350° F for 20 minutes.
Libro de Cozina Ruperto de Nola (1500s)
Total ECC: 24.3; per person: 6.1 ECC.

Tres cosas me tienen preso
de amores el corazón:
la bella Inès, el jamón
y berengenas con queso
Baltasar de Alcázar (1530-1606)

this sound great ;i shall try it tonight there are lot of sweet recipes out there .but not to many veggies thanks purplehat1