Vegetables
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
- 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.
- Fill the eggplant shell with the mixture. Place in a greased baking dish. Cover. Bake in a hot oven (400 degrees) for 40 minutes.
- 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.