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Baked Eggplant

  • Eggplant, pared & cut in 4 quarters
  • 1 ounce butter
  • Salt
  • Pepper
  • Breadcrumbs
Boil the quartered eggplant in water until tender. When soft enough to mash, drain off the water. Mash the eggplant smooth with a potato masher. Add an ounce of butter, pepper and salt.

Butter a small baking dish. Put the mashed eggplant in it. Cover the top with breadcrumbs and put little pieces of butter over the breadcrumbs. Sprinkle over some pepper and salt.

Bake with love for about half an hour in a hot oven at 400°F.
Submitted by Tess M Apr 5, 2010 15 min 30 min 45 min
Recipe Rascal