From Mama’s Kitchen - Stuffed Eggplant
We planted six different types of eggplant in the garden this year:
Dusky
Japanese Long
Italian Pink Bi-Color
Cloudy
Dark Beauty
Gourmet (mixed seeds)
Besides the old eggplant parmesan, I’m thinking we’ll try this from the 1934 General Electric Kitchen Institute’s The New Art cookbook:
Stuffed eggplant
1 medium sized eggplant
1/2 cup chopped onion
4 tablespoons butter
1 cup raw mushrooms
1 cup minced ham
1/4 teaspoon salt
1/8 teaspoon pepper
breadcrumbs
1. Cut slice from top of eggplant or cut in halves, lengthwise; scoop out meat to within half and inch of outer skin. 2. Peel mushrooms. 3. Chop mushrooms and eggplant coarsely (do not grind) and saute in butter with onions for ten minutes. 4. Add ham and seasonings. 5. Fill eggplant shell and sprinkle top with buttered breadcrumbs. 6. If this is prepared in advance, cover with waxed paper and keep in refrigerator cabinet until ready to bake. 7. Bake in a hot oven (400 degrees F.) until thoroughly heated through and brown. Serve with thin strips of pimiento.
