For centuries, Mediterranean cultures have relied on the eggplant as a substitute for meat.

Instead of cutlets of veal or chicken, they would slice the eggplant, dip it in flour, then egg, followed by bread crumbs and pan-fry.

Or, layer slices in a baking dish with

In fall of 1968, a young woman, a freshman at UC Davis, received an invitation from a friend to go with him to dinner at the home of Prof.

Harold Omo. That Omo was a specialist in viticulture