Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 1 eggplant; 2 Tbsp. butter; 1 c. bread crumbs; 1 egg, well beaten; 1/2 green pepper, chopped; 1 onion, chopped; 1/2 tsp. each: salt and pepper; 4 Tbsp. milk; 1/4 c. additional bread crumbs (for topping)

9 ingredients

8 steps

Ingredients

1 eggplant
2 Tbsp. butter
1 c. bread crumbs
1 egg, well beaten
1/2 green pepper, chopped
1 onion, chopped
1/2 tsp. each: salt and pepper
4 Tbsp. milk
1/4 c. additional bread crumbs (for topping)

Directions

1

Cut the eggplant in half lengthwise and scoop out.
2

Chop pulp very fine.
3

Add butter, onion and green pepper; cook slowly until very tender.
4

Remove from stove.
5

Beat the cup of bread crumbs and seasoning into it, then the well beaten egg.
6

Add milk (enough to make a thin batter); put back into the hulls.
7

Sprinkle with bread crumbs and brown in oven for about 15 minutes at 350°.
8

Makes 4 servings.