"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Stuffed eggplant Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Stuffed eggplant, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Little Mama
Added: Sunday, June 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lg eggplant
salt and pepper
1 lg tomato
1/2 c diced bacon
1/2 c chopped onion
1/2 c chopped celery
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme (fresh or dried)
1 c coarsely crumbled crackers
4 tbs melted butter

Directions:
Directions:
Boil eggplant 10 minutes; cut in half lengthwise and scoop out pulp, leaving 2 shells each about 1 inch thick. Sprinkle inside of shells with salt and pepper; place in shallow baking dish. Dice eggplant pulp and tomato; set aside. Put bacon, onion and celery in skillet. Pan fry lightly until nicely browned. Add diced eggplant, tomato and seasonings. Mix well and fill shells. Stir crumbs and melted fat together; put on top of filling. Bake at 375 until eggplant is tender and top nicely browned, about 40 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

443W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!