soft bread crumbs
whole onions, cooked and buttered
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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