Greek Eggplant

I can take or leave Egg plant.

Greek Eggplant
Mrs. Lloyd L. McCullough

1 large firm eggplant
1 Tablespoon bread crumbs
1 Tablespoon butter
1 small onion
1 small tomato
salt and pepper
1 teaspoon sugar

Split eggplant in half lengthwise. Hollow out shell leaving firm wall. Chop pulp very fine. Add crumbs, butter, chopped onion and tomato. Stuff shells with mixture. Dot surface with butter and bake until tender. Do not allow halves to collapse.

Oven Fried Eggplant

In keeping with the schdule, here is a recipe using eggplant and fried in the oven.

Oven Fried Eggplant
Mrs. Marvin Custer

1 large eggplant, peeled
2 eggs, beaten
1 Tablespoon cold water
1/4 teaspoon salt
1 stick butter
cracker crumbs

Cut eggplant in 3/4-inch slices. Add cold water and salt to beaten eggs. Melt shortening in 13 x 9-inch baking dish. Dip each slice in egg mixture, then into cracker crumbs. Bake 30 minutes at 375 degrees. Turn slices and bake additional 15 minutes. Serves 6.

Moussaka

Ok, I really don`t know how to pronounce this recipe, and I have to admit that I have not tried it either...Lamb is sooo expensive, if you find it in the store at all. This recipe comes from 1968.


"BPU President favors Lamb ...C. Wells Haren..Favorite Casserole...
( The above is the heading in the cookbook)
Moussaka

2 pounds lamb, ground
1 eggplant
1 can tomatoes
6 Tablespoons prepared bread crumbs
salt and pepper
3 Tablespoons parmesan cheese

Pat 1 pound ground lamb into 10 x 6-inch glass baking dish. cover with thinly sliced and peeled eggplant. Add 1/2 can tomatoes and 3 Tablespoons crumbs
Season with salt and pepper. Repeat with second layer and top with Parmesan cheese. Bake 1 hour at 350 degrees.

Scrambled Eggplant

Fresh eggplant...yummy and with fresh eggs even more yummy.


Scrambled Eggplant
Mrs. J. A. Thompson

1 small eggplant
1/2 cup flour
1 teaspoon salt
1/4 teaspoon paprika
3 Tablespoons butter or margarine
6 eggs
3 Tablespoons milk
1/8 teaspoon pepper

Wash,peel and dice eggplant. Combine flour, 1/2 teaspoon salt and paprika. Dredge eggplant in flour mixture. Melt butter or margarine in heavy frying pan. Add eggplant and saute until brown, stirring frequently. Beat eggs. Add remaining 1/2 teaspoon salt and pepper. Pour over eggplant. Cook slowly until eggs are set, stirring frequently. Serve plain or with chili sauce.

Eggplant Casserole

I have not tried this, as of yet, but am thinking of trying when summer comes around, so I can get some fresh ingredients. This recipe comes from 1967 Silver Spoon Cookbook put out by The Kansan.

Eggplant Casserole
Mrs. C. O. Anderson

1 eggplant
1 cup bread stuffing
1 Tablespoons onion, grated
1 egg
1 cup milk
1 can mushroom soup

Peel and cube eggplant. Boil in salted water 6 minutes and drain. Combine with other ingredients and place in 12 x 8 x 2-inch baking dish. Cover with foil and place in refrigerator overnight.

Topping

1/2 cup stuffing ( bread)
1 cup cheeses, grated

Place on topping on eggplant mixture and bake for 30 minutes at 350 degrees.