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 recently  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...all that yummy cheese and its light and fluffy, almost like a souffle. That's from the gentle folding in the of the egg whites at the end.

Ingredients

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 gently fold into mixture. As mentioned before, 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. Sorry I don't have any pics to show you.

BON APETIT!    Don't forget to let me know how you liked this one.

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