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Tuesday, June 7, 2011

Stuffed Eggplant

Today, I want to share a recipe that  my mother has been making forever and is one of our family's favourites. This is  from a really old recipe book. Isn't it funny how some of the best stuff comes from vintage origins?

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 stole borrowed from my mother a few years back and each time I return it I borrow it again. Its so tattered that I only know the recipes on some pages because I've memorised them. I've promised myself to hunt one up on Amazon so I could give it back to her (the new one of course ;)

 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
salt, pepper

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.

This recipe is linked to:


Kristin Bridgman said...

I've never fixed an eggplant but this sounds delicious! My mom makes the best Fresh Apple Cake and I called her so many times on the phone to get the recipe because I kept losing it. One day I got an envelope in the mail from her with 10 copies of the recipe:) They are in my cookbooks and taped inside my kitchen cabinets.

Lisa Maria said...

I know what you mean Kristin, but nobody can make it like Mom can! Maybe one day it will be your sons (Or their wives) calling you for recipes ;-)