PLANKED EGGPLANT
This is part of a series of 'eggplant' recipes taken from a vintage cookbook. Please use any light oil of your choice instead of the fats and butter listed. I usually use Canola oil.
Provided by Nita Clapper @NitaClapper
Categories Vegetables
Number Of Ingredients 13
Steps:
- Wash eggplant, cut lengthwise into halves and scrape out centers, leaving 1/2 inch shells.
- Cook pulp in small amount of water until tender, mash and drain.
- Melt butter, blend in flour, add milk gradually and cook, stirring constantly until thickened.
- Add mashed eggplant, cheese, crumbs, onion, catchup and egg yolks.
- Season. Fold in beaten egg whites and fill shells.
- Bake in moderate oven (350 degrees F.) 1 1/4 hours.
- Place hot shells on large plank, surround with onions and tomato halves. Force hot mashed potatoes through a pastry tube for a border.
- Heat in 350 degree F. oven 10 minutes. Garnish with parsley.
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