Stuffed Eggplant - cooking recipe

Ingredients
    1 medium eggplant
    1 Tbsp. shortening
    1 small onion, chopped
    1 1/2 cups canned tomatoes
    2 ribs celery, chopped
    2 eggs
    salt and pepper to taste
    1 cup cracker crumbs
    Holland Rush Crumbs
    1 Tbsp. butter
Preparation
    Scoop out eggplant, soak pulp in salted water for 2 hours. Drain and boil in fresh water until tender. Put through ricer. Melt shortening in 1 1/2 quart saucepan. Add eggplant and onion. Cook about 5 minutes. Add tomatoes, celery, egg, salt and pepper and cracker crumbs. Cook until dry. Stuff eggplant. Cover with Holland Rush crumbs. Dot with butter and bake at 350\u00b0 until brown.

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