Eggplant Instead of Eggs or How Not to Eat a Ham

I'm a vegetarian, so the Easter ham is out. I do eat eggs, but when you're going to an Easter potluck brunch, you don't want to be the third or fourth guest to arrive with a platter of deviled eggs, right?

Hence, eggplant instead of eggs

3 or four shallots
a cup of sliced mushrooms

2 pounds ripe tomatoes, peeled and seeded

Fine sea salt

1/2 tsp sugar

another 1/2 tsp sugar

1 Tbsp balsamic vinegar

2 pounds fresh firm eggplant, trimmed and cut lengthwise into 1/2 inches slices

2 to 3 Tbsp good olive oil

1 cup loosely packed basil leaves

1.  Combine the tomatoes, salt, sugar and vinegar and transfer to a fine sieve set over a bowl.  Allow to drain for an hour.

2. Carmelize the shallots, then add the mushrooms and cook for 5 more minutes

3.  Preheat the oven to 425 degrees.

4.  Brush the eggplant slices generously on both sides with the olive oil.  Sprinkle with salt and bake in the bottom third of the oven until they are golden on one side--about 10 minutes.  Turn the slices, sprinkle with more salt and return to the oven until golden and tender.  This will take an additional 8 to 10 minutes more.

5.  Arrange the eggplant slices on a baking platter or pie plate. Top with shallots and mushrooms and return to oven for 5 minutes.
6. Remove from oven. Top with the tomato sauce and garnish with the basil leaves. Serve immediately or at room temperature.

Note that the above image is of an ornamental eggplant (according to squidoo.com.) I used the regular aubergine-colored eggplants for the above recipe.