Stuffed Eggplants
- 3 Tbsps butter, melted
- 3 small eggplants
- 1/2 cup bread crumbs
- 1 1/2 cup stock
- 1/2 cup chicken or veal, cooked and chopped
- 1 egg, well beaten
- 1/2 cup white wine
- 1 Tbsp flour
- Buttered crumbs
- Salt
- Pepper
- Nutmeg to taste
- 1 Tbsp sherry
Cut eggplants in halves and scoop out insides, leaving shell half inch thick. Soak bread crumbs in 1/2 cup stock 10 minutes (be patient, you rascal). Then, add chicken, 2 Tbsp melted butter, egg and seasonings.
Divide stuffing into eggplants, sprinkle buttered bread crumbs on top, set them in a greased pan, pour in rest of stock and white wine and bake a half hour in 350 to 400 degrees Fahrenheit. Serve with a sauce made with remaining butter and flour blended together, with the sherry added, and a cup of the water in which eggplants were baked.
Divide stuffing into eggplants, sprinkle buttered bread crumbs on top, set them in a greased pan, pour in rest of stock and white wine and bake a half hour in 350 to 400 degrees Fahrenheit. Serve with a sauce made with remaining butter and flour blended together, with the sherry added, and a cup of the water in which eggplants were baked.
Submitted by May 24, 2009
20 min
70 min
90 min