Cheese – topped beef and eggplants
When I refer to eggplants, I am referring to the common oriental eggplant that is six to ten inches long and a deep purple in color. Do they taste any different from the shorter but rounder variety? I really don’t know. I have never tried cooking the short round ones since they are not very common in the Philippines. Whenever I see them in supermarkets, they are always more expensive than the common long variety. I have read too many cookbooks with instructions to sprinkle the eggplants with salt and to squeeze out the water to remove the bitterness. It is a procedure that I have never found necessary. The eggplants commonly sold in Philippine markets are not bitter. In fact, they are rather sweet.
In Asia alone, there are already quite a number of varieties of eggplants. Hundreds of varieties are grown around the world. Colors range from white, purple, purple-black, green, orange-red, and striped. They can be can be as small as a grape or a big as a football. They might be pear-shaped, round, or elongated and skinny. All varieties share a common characteristic though–they absorb lots of oil. This is precisely the reason why I opted to try making this baked beef and eggplants dish with boiled, instead of pan fried, eggplants.
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The shorter rounder eggplant is great for frying and for eggplant parmigiana. I’ve never heard of draining an eggplant
. Maybe our eggplants are different after all! 
I plan on trying this recipe with the shorter/rounder eggplants. It sounds delicious. I’ll let you know how it goes!