Ranch Style Eggplant

Ingredients

• 1 medium eggplant
• 3 Tbsp butter, melted
• 1 cup chopped peeled tomatoes
• ¼ cup chopped green pepper
• 3 Tbsp finely chopped onion
• 2 Tbsp chopped celery
• 1 Tbsp chopped parsley
• 1 cup soft breadcrumbs
• 1½ tsp salt
• ½ cup corn flakes

Method

1. Wash the eggplant, cut in half lengthwise, remove the pulp to within 1/2-inch of the skin. Dice the pulp. Mix with 2 tablespoons of the butter, tomatoes, green pepper, onion, celery, parsley, breadcrumbs and salt and pepper.
2. Fill the eggplant shell with the mixture. Place in a greased baking dish. Cover. Bake in a hot oven (400 degrees) for 40 minutes.
3. Mix the corn flakes with the remaining butter; sprinkle over the stuffing. Bake uncovered for 15 minutes more till the topping is lightly browned. (Instead of corn flakes, dab the top with little pieces of cheese; also put all the butter in the mixture and add a little dab to the top with the cheese.)

Notes

Handwritten card. Marked "Very good."

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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