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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.
Submitted by Tess M May 24, 2009 20 min 70 min 90 min
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