Stuffed Eggplant

10 ingredients
1 steps

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

Directions

  1. 1
    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° until brown.

Products Matching These Ingredients

Cheese and onion

Cheese and onion

Walkers

C NOVA 4
Red Onion

Red Onion

NOVA 1
sage and red onion stuffing mix

sage and red onion stuffing mix

D

Shortening powder

E NOVA 4
Sundried Tomatoes

Sundried Tomatoes

Berrilys

D NOVA 3

Sliced stewed tomatoes

A NOVA 3

Whole peeled tomatoes in juice

A NOVA 3

Eggplant Appetizer

Caponata

Vegetable shortening

C NOVA 4

Eggplant cutlets

C NOVA 4

Roasted eggplant hummus

A NOVA 4
All-Vegetables Shortening

All-Vegetables Shortening

Kroger,The Kroger Co.

C NOVA 4

More Recipes to Try

Simple Garlic Shrimp

11 ingredients

Tarek'S Irish Stout Fondue

11 ingredients

Mexican Spinach Dip

9 ingredients

Cubed Steak And Wild Rice

8 ingredients

Giant Stuffed Pasta Shells

13 ingredients

Raspberry Linzer Cookies

10 ingredients

Victoria'S Secret Cocktail

6 ingredients

Creamy Cilantro Pesto Sauce

8 ingredients

Peachy Keen Long Island Iced Tea

7 ingredients

Thai Pad Thai Noodles

14 ingredients

Quick Vegetarian Egg-Lemon Soup With Brown Rice

7 ingredients

Garlic Mushroom Pasta

8 ingredients