eggplant and puffball in sauce!rating:
1 large eggplant
Fresh Puffball Mushrooms
Tomato juice or sauce
grated cheese of your choice
Slice the eggplant into 1/4 inch thick slices, place on a paper towel and salt one side. When the egplant releases it's liquid,pat dry.
Peel and slice the puffballs. The flesh should be snowy white, if they are turning green they are too old. In a hot frying pan brown the eggplant and the puffball slices in 2 tablespoons of olive oil and a dollop of butter with fresh minced garlic. The puffballs turn a golden brown. Drain your slices and then arrange them in layers with the grated cheese, fresh tomato slices, and cover with the tomato juice or sauce mixed with fresh herbs of your choice, I like basil, gound pepper, and oregano.My wife has made this dish with both juice and sauce I like them both. Cover with a layer of your cheese then bake in a 350 degree oven until the whole thing starts to brown, approximately 30 minutes. Rocotta or mottzarella cheese slices is also a nice addition. The puffballs have a flavor all their own and a velvety texture. They also dehydrate nicely and will keep over a year in the refridgerater. They are a nice substitute for meat in pasta sauce adding texture.