1 med. eggplant
3 tbsp. melted butter
3 tbsp. finely chopped onion
1 tbsp. chopped parsley
2 tbsp. chopped celery
1 cup chopped fresh tomatoes
¼ cup chopped green pepper
1 cup soft bread crumbs
1½ tsp. salt
½ cup corn flakes
Wash eggplant; cut in half lengthwise and remove pulp to within ½" of skin. Dice pulp; mix with 2 tbsp. butter, onion, parsley, celery, tomatoes, green pepper, bread crumbs and salt. Fill eggplant shell with mixture. Place in greased baking dish. Cover. Bake at 400 for 40 min. Uncover and sprinkle with corn flakes that have been mixed with remaining butter. Bake 15 min. more, till topping is lightly brown.
mY FAMILY GROWS OUR OWN GARDEN AND ONE OF THINGS IS EGG PLANT. I THINK THIS WILL BE A NEW RECIPE TO USE ON MY FAMILY. I WAS RAISED ON FRYED EGGPLANT SO HAVE BEEN TRYING NEW RECIPES BECAUSE WE EAT VERY LITTLE FRED FOODS ANYMORE.
Very good recipe . We do a somewhat similar recipe at home actually . We mix the eggplant( after filling it ) with flour and fry it . Its crisp, hot and delicious will post the recipe soon . There are loads of awesome dishes you can make with egg plants .
The only issue I have with EP and this goes for other foods. My BG suffer greatly if I and Cook, that is to say, with fried on a coating in oil until crisp. There is a kind of chemical reaction taking place if FRY you some food that will be carmalize, carbohydrate four times basically digestible steps become digestible regards my digestive technique.
will post the recipe soon . There are loads of awesome dishes you can make with egg plants .