Someone else commented last week that her favourite recipes are from a really old and battered copy of Better Homes & Gardens. I couldn't agree more.. you should see some of my recipe books! The worst one is my absolute go-to favourite, a 197? copy of a Purity Flour cookbook that I
This recipe is from the cookbook my mother got when she bought her first New World gas stove back in 1964 (which by the way, is still working!).
My children absolutely love eating eggplant this way (in fact for the majority, its the only way they eat it!) and I wanted to share it with you.. I'm pretty sure that, barring an allergy or an absolute hatred for eggplant, there aren't many people who wouldn't like it this way.
2 large eggplants
2 tbs butter or margarine
2 Tbs flour
1 cup milk
11/2 cups grated cheese
1 1/2 cups breadcrumbs
1 Tbs grated onion
1 Tbs ketchup
2 eggs, separated
Wash eggplant and cut lengthwise. Score around edges with a knife and make crosswise cuts then scoop out with a spoon, leaving shells intact. Cook pulp until tender in a small amount of water. You can add a little salt to the water (I omit this since we cut back on our sodium intake) Mash and drain pulp.
Melt butter and blend in flour, gradually add in milk, stirring constantly on a med-low fire. Add eggplant, cheese, onion, breadcrumbs, ketchup and egg yolks. Season with salt and pepper to taste. Beat egg whites until stiff and fold into mixture. This makes the eggplant puff up nice and light.
Fill shells and bake at 350 F for about 1 hour. Oven times may vary, check by inserting toothpick, which should come out relatively clean. It should be nice and golden brown.
BON APETIT! Don't forget to let me know how you liked this one.
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