Planked Eggplant

Planked Eggplant

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Nita Clapper

By
@NitaClapper

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.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
15 Min
Cook:
1 Hr 25 Min

Ingredients

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

How to Make Planked Eggplant

Step-by-Step

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

Printable Recipe Card

About Planked Eggplant

Course/Dish: Vegetables



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