Stuffed Eggplant

Ingredients

• 1 large eggplant
• i^ T. salt
• 1 C. stale bread crumbs
• i/4 T. pepper
• 1 Tb. minced parsley
• 2 Tb. butter (or fat from bacon)
• 1 egg, or none
• 1/2 C. buttered crumbs
• y2 Tb. grated onion

Method

1. 1

   Cook eggplant until tender (about 40 minutes) in boiling salted water.

2. 2

   Cut eggplant in halves and remove pulp, leaving a shell.

3. 3

   Melt butter, add onion and parsley, cook 5 minutes.

4. 4

   Add chopped pulp and bread crumbs, season with salt and pepper.

5. 5

   Moisten if desired.

6. 6

   Cook 10 minutes, cool slightly, add egg.

7. 7

   Refill shells, cover with buttered crumbs, and bake until crumbs brown.

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 18. The excerpt below is the record exactly as published.

Stuffed Eggplant. 1 large eggplant i^ T. salt 1 C. stale bread i/4 T. pepper crumbs 1 Tb. minced parsley 2 Tb. butter (or fat 1 egg, or none from bacon) I/2 C. buttered crumbs y2 Tb. grated onion

Cook this with the app: pantry check, scaling, and the assistant.