Planked Eggplant

Planked Eggplant Recipe

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Nita Clapper


This is part of a series of 'eggplant' recipes taken from a vintage cookbook. Please use any light oil of your choice instead of the fats and butter listed. I usually use Canola oil.


★★★★★ 1 vote

15 Min
1 Hr 25 Min


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large eggplant
2 Tbsp
2 Tbsp
1 c
1 1/2 c
american cheese
1 1/2 c
soft bread crumbs
1 Tbsp
grated onion
1 Tbsp
tomato catchup
eggs, separated
salt & pepper to taste
whole onions, cooked and buttered
broiled tomato halves
mashed potatoes

How to Make Planked Eggplant


  • 1Wash eggplant, cut lengthwise into halves and scrape out centers, leaving 1/2 inch shells.
  • 2Cook pulp in small amount of water until tender, mash and drain.
  • 3Melt butter, blend in flour, add milk gradually and cook, stirring constantly until thickened.
  • 4Add mashed eggplant, cheese, crumbs, onion, catchup and egg yolks.
  • 5Season. Fold in beaten egg whites and fill shells.
  • 6Bake in moderate oven (350 degrees F.) 1 1/4 hours.
  • 7Place hot shells on large plank, surround with onions and tomato halves. Force hot mashed potatoes through a pastry tube for a border.
  • 8Heat in 350 degree F. oven 10 minutes. Garnish with parsley.

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About Planked Eggplant

Course/Dish: Vegetables

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