While at Frankie & Johnny's, a relatively new restaurant on East Oakland Park Boulevard, we ordered their sauteed eggplant appetizer. Wow, was it ever good. It is made up of multiple layers of thinly sliced eggplant in an egg batter that has been sauteed with a phenomenal marinara sauce drizzled over the top of the stack. Please see if the restaurant will provide their recipe. — Don Zimmer, Fort

Lauderdale

Thanks to chef Johnny Piteo of Frankie & Johnny's restaurant, 2701 E. Oakland Park Blvd., Fort Lauderdale, 954-561-0805,

Zimmer and his wife – and all eggplant

aficionados — can enjoy Frankie & Johnny's

Eggplant With Marinara Sauce at home.

This layered eggplant appetizer requires time to prepare, but expect everyone to be delighted with your efforts.

For each serving, you need four thin lengthwise slices of eggplant so the size of each serving depends upon the size of the eggplant you use.

You can cut up any leftover pieces to use in quiches, omelets or ratatouille. Or puree the flesh, combine with mashed potatoes, shape into patties and saute in butter for a side dish.

The Seasoned Flour and perfectly seasoned Egg Wash, in which each eggplant slice is dipped before frying, ensures the flavorful coating Zimmer mentions. When each piece is layered and stacked with the Marinara Sauce and fresh-grated parmesan cheese, your taste buds will thank you. Would you by any chance have a recipe for apricot bread that uses fresh apricots? I have to admit I thought I could substitute them in my old banana bread recipe and ended up with a disaster. Obviously the ingredient amounts needed to be adjusted, and I don't have a clue about how to do that. We love the fresh apricots now available, and I would love to do a bread that I could freeze for the future. — Joanne Quinn, Fort Lauderdale

Yes, we do have an Easy Apricot Bread recipe that uses fresh apricots. We particularly like the fact that it also uses whole-wheat flour and makes a deliciously dense and slightly sweet loaf that is guaranteed to disappear quickly. The

recipe is courtesy of an old friend from our Connecticut days.

We had a delicious Wine

Onion Soup...while we were attending a grandson's wedding recently. I asked the manager of the restaurant if they would share the recipe but was told it was the owner's secret recipe and was not available to give out

...My husband was crazy about the soup and suggested perhaps you might have something similar. It was unusual as an onion soup because it also had milk or cream added to it in addition to the wine. — Lorraine

Shipley, Boca Raton

During the Reagan administration, a friend of ours shared a recipe for Wine Onion Soup that was purported to have been one that Nancy Reagan served at the White House. Whether Mrs. Reagan was the source we don't know for sure, but we know that the Shipleys (and others) will enjoy this different version of onion soup with the added light cream.