Real Recipes From Real Home Cooks ®

planked eggplant

(1 rating)
Recipe by
Nita Clapper
Kellyville, OK

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 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 25 Min

Ingredients For planked eggplant

  • 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

  • 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.

Categories & Tags for Planked Eggplant:

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