I’ve learned some pretty amazing things from flight attendants, like how to mask the horrible lavatory smell with a single packet of coffee and how to make coffee taste better by using a drop of club soda and an extra coffee bag in the pot. All of these amazing tips lead me to believe that flight attendants are some of the most creative and knowledgeable people in the world. Seriously, you wouldn’t believe some of the things I’ve learned in the galley.

On my last trip from New York to Los Angeles, I was instructed on how to choose the perfect eggplant. According to Kim, one of my fellow coworkers, there are “girl” and “boy” eggplants. For real. Because the “boy” eggplants have the least amount of seeds inside, those are the ones you want when you’re making eggplant parmigiana, or an eggplant casserole, which is what I’m going to attempt tonight, thanks to Kim and her Italian recipes.

Each and every time I come into contact with a flight attendant, I learn something new and interesting and unusual. What I learn could be just about anything, really, but whatever it is, that one little nugget of information somehow manages to change my life in some way. Well it happened again. Today.

To read all about the amazing flight attendant tip, go to GALLEY GOSSIP: ANOTHER AMAZING FLIGHT ATTENDANT TIP on Gadling.com.

Now for those of you who are wondering about those eggplants, because I know you are, how could you not? I’ll try to make this as unpervy as possible. 🙂 Turn the eggplant upside down. The “boys” have a little nub on the bottom and the “girls” have a line. As for that recipe….

KIM’S EGGPLANT CASSEROLE

eggplant

ricotta cheese

bread crumbs

eggs

tomato / marinara sauce

salt

olive oil

Peel the eggplant. Cut into 1/4 inch slices. Soak in water for 20 minutes. (This takes out the acidic taste, and will turn the water brown). Sprinkle salt on the eggplant. Dip in egg and then breadcrumbs. Cook in olive oil. Set aside. Coat the bottom of a casserole dish with tomato sauce. Layer with eggplant, cheese, sauce, eggplant, cheese sauce, eggplant cheese sauce. Cook on 350 for 45 minutes. YUM!