Egg-Plant al Forno - Italian
From Pan-Pacific cook book, 1915
A slice of salt pork can be added.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 30. The excerpt below is the record exactly as published.
EGG-PLANT AL FORNO— ITALIAN Parboil two medium egg-plants, and cut in two length- wise. Scoop out the pulp, leaving enough to keep in shape, and rub to a paste with a little melted butter, salt, paprika and two tablespoons of grated Parmesan. Return to shells, sprinkle well with crumbs
Cook this with the app: pantry check, scaling, and the assistant.