planked eggplant
(1 RATING)
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.
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prep time
15 Min
cook time
1 Hr 25 Min
method
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yield
4 serving(s)
Ingredients
- 1 - large eggplant
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 1/2 cups american cheese
- 1 1/2 cups soft bread crumbs
- 1 tablespoon grated onion
- 1 tablespoon tomato catchup
- 2 - eggs, separated
- - salt & pepper to taste
- - whole onions, cooked and buttered
- - broiled tomato halves
- - mashed potatoes
How To Make planked eggplant
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Step 1Wash eggplant, cut lengthwise into halves and scrape out centers, leaving 1/2 inch shells.
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Step 2Cook pulp in small amount of water until tender, mash and drain.
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Step 3Melt butter, blend in flour, add milk gradually and cook, stirring constantly until thickened.
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Step 4Add mashed eggplant, cheese, crumbs, onion, catchup and egg yolks.
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Step 5Season. Fold in beaten egg whites and fill shells.
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Step 6Bake in moderate oven (350 degrees F.) 1 1/4 hours.
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Step 7Place hot shells on large plank, surround with onions and tomato halves. Force hot mashed potatoes through a pastry tube for a border.
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Step 8Heat in 350 degree F. oven 10 minutes. Garnish with parsley.
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Vegetables
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