2 medium eggplant 
5 cups fresh breadcrumbs
1 tablespoon dried oregano
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour
4 eggs, beaten
½ cup milk
Olive oil, as needed
2 25oz jars of Marinara or spaghetti sauce
½ cup grated Parmesan
1 pound mozzarella cheese

In a large bowl, mix together the 1 teaspoon of salt teaspoons salt, breadcrumbs, oregano, and season with pepper.

Place the flour in a bowl. In another medium bowl, whisk the egg and milk together.  Coat eggplant slice in the flour, then dip it in the egg, and finally coat it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.  In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until hot. Fry a few of the eggplant slices at a time, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees. Lightly brush a baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce.  Sprinkle half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until mozzarella  just beginning to brown, about 30 minutes. Serve immediately.

Ingredients
1  medium eggplant (1 pound)
1  cup sliced fresh mushrooms
1/2  cup chopped green sweet pepper
1/3  cup finely chopped onion
1  clove garlic, minced
1/2  teaspoon dried basil, crushed
1  tablespoon olive oil or cooking oil
1  medium tomato, chopped
1/2  teaspoon salt
2  tablespoons finely shredded or grated Parmesan cheese

Directions
Preheat coals in a covered grill while preparing eggplant. Arrange preheated coals around a dip pan in a covered grill. Test for medium heat above pan. Meanwhile, cut eggplant in half lengthwise. Using a grapefruit knife, hollow out eggplant, leaving a 1/4-inch-thick shell. Chop eggplant pulp (you should have about 2-1/2 cups).

In a large skillet cook chopped eggplant, mushrooms, sweet pepper, onion, garlic, and basil in hot oil over medium heat until nearly tender, stirring occasionally. Stir in tomato and salt. Spoon mixture into eggplant shells. Sprinkle with Parmesan cheese.

Tear two 24×18-inch pieces of heavy foil. Fold each piece in half to make two double thicknesses of foil that measure 18×12 inches. Place an eggplant half on each. For each packet, bring up two opposite edges of the foil piece and seal with a double fold. Fold remaining ends of each piece to completely enclose eggplant halves, leaving space for steam to build inside.

Place eggplant packets on grill over drip pan. Cover and grill for 20 to 25 minutes or until eggplant shells are tender. (Or, to bake, place the foil packets on a 15×10x1-inch baking pan. Bake the stuffed eggplants in a 375 degree F oven for 25 to 30 minutes or until tender.) Makes 4 servings.

2 Ripe Avocados
1 Small Onion
1 Clove of Garlic
1 Small tomato
2 Tbsp Lime Juice

Peel the avocados and take out the pit.
Mince onion and garlic.
Chop up the tomato.
Mash the avocados in a bowl.
Add ingredients together and mix. Add salt
and pepper to taste.

Enjoy!

Avocados have a buttery, nutty taste.  They are the main ingredient in Guacamole, and are also delicious plain.  They are high potassium and heart healthy monounsaturated fats.