Two of our favorite Sunday appetizers are fried cubed eggplant and zucchini flowers (I’ve mentioned in the past how hard the flowers are to find).  The eggplant is the brainchild of my hubby.  It’s simply cubed eggplant, dipped in scrambled egg, breaded in breadcrumbs, fried and salted. It’s so good, I forgot how much I liked eggplant until he started making this on Sundays.  The zucchini flowers are prepared similarly, dipped in egg then in flour (no breadcrumbs) and fried and salted.  Much to my horror after buying these at a farmer’s market once I found that several of the flowers had bees in them – so do check before frying them.  There are several recipes (and I’ve tried a few) that stuff the flowers with either ricotta or mozzarella.  I find that stuffing the flowers really overpowers the delicacy and earthiness of the flower, but to each her own.