You've brought it home. Now what do you do with it?

That's the general sentiment about eggplant, that odd, egg-shaped purple, white or yellowish fruit in abundance at local farmers' markets.

We've gathered some great recipes for eggplant Parmesan, sandwiches, salsa, even a lasagna that offers plenty of options.

Eggplant is a member of the nightshade family and is classed as a fruit, not a vegetable. The flesh is mild and can be broiled, baked, steamed, sauteed, diced, sliced, stuffed, fried, boiled, mashed and grilled. It makes a flavorful marriage with a variety of seasonings, herbs, veggies and meats.

It holds up to five days in the fridge. After sliced, it will turn brown, so brush slices with lemon juice or soak in cold, salted water until ready to prepare. Peel and salt larger eggplants to remove bitterness. To salt, peel and slice eggplant, place in a colander, salt liberally and let sit in the sink for 15 minutes or so, then rinse or blot with paper towels.

Eggplant

Parmesan

1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)

Cooking spray

1/3 cup finely shredded Parmesan cheese

1/4 cup dry bread crumbs (any flavor)

2 teaspoons olive or vegetable oil

1 cup spaghetti sauce

1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)

Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.

While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.

Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Source: From Betty Crocker Kitchens

Roasted

Eggplant Salsa

Makes 6 servings

1 large eggplant (about 1 pound), ends trimmed, cut into 1-inch cubes

1/4 cup rice vinegar

2 tablespoons sesame oil

4 teaspoons soy sauce

1 tablespoon minced fresh ginger

1 tablespoon sugar

1 large red bell pepper, cored and diced

1 small red onion, diced

1 jalapeno pepper, seeded and finely chopped

Salt and ground black pepper, to taste

Heat oven to 400 F. Coat baking sheet with cooking spray. Arrange eggplant cubes on prepared baking sheet and roast, stirring occasionally, for 20 minutes, or until lightly browned and completely tender. Cool slightly. Meanwhile, in a large bowl, combine vinegar, sesame oil, soy sauce, ginger and sugar. Stir to dissolve sugar. Add red pepper, onion, jalapeño and roasted eggplant. Toss to combine and season with salt and pepper.

Source: Associated Press

Eggplant and Pepper

Parmesan Sandwiches

1 eggplant, seeded and cut lengthwise into 1/4 inch slices

1 red bell pepper, sliced into thin strips

Salt and pepper to taste

1 French baguette

2 ounces soft goat cheese

1/4 cup tapenade (olive spread)

1/4 cup grated Parmesan cheese

Preheat oven broiler. Place eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

Source: Allrecipes.com

Eggplant

Lasagna

1 1/2 pounds eggplant, thinly sliced

Vegetable spray

2 tablespoons olive oil

1/2 cup chopped onion

16 ounces sliced mushrooms

9 lasagna noodles

1 jar (16 ounces) spaghetti sauce with vegetables

8 ounces ricotta cheese, part-skim

4 ounces shredded mozzarella cheese

1/4 cup grated Parmesan cheese

In large nonstick skillet sprayed with vegetable spray, brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11- by 7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350 F for 30 to 40 minutes.

Source: About.com