Preserved exactly as written in the original source
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Cut an eggplant in half lengthwise
Scoop out pulp, leaving wall one-quarter inch thick
Add a slice of onion to pulp and chop
Sauté in two tablespoons butter about ten minutes, not browning
Add an equal bulk of fine bread crumbs, salt and pepper to taste, one to two egg yolks (according to size of eggplant), enough strained tomato pulp or white, brown, or tomato sauce to moisten mixture
Place in shell
Cover with one-half cup cracker crumbs, mixed with two tablespoons butter
Bake about one hour in moderate oven
Modern guidance to help you succeed with this vintage recipe
Salting and scooping the eggplant creates a natural vessel while removing bitter compounds. Sautéing the pulp with onions breaks down cell walls and drives off excess moisture that would otherwise make the filling soggy. The egg yolk acts as a binder, creating structure through protein coagulation during baking. The buttered cracker crumb topping browns through the Maillard reaction while protecting the filling from drying out during the extended bake time.
The filling can be prepared up to 1 day ahead and refrigerated in an airtight container. The eggplant shells can also be scooped and salted up to 4 hours ahead; pat dry and refrigerate until ready to fill. Add 10-15 minutes to baking time if filling the shells straight from the refrigerator.
Store baked stuffed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 20-25 minutes until warmed through. The topping will lose some crispness upon reheating but can be refreshed under the broiler for 2-3 minutes.
AI-generated tips from Chef Cecil's culinary database
The filling can be prepared up to 1 day ahead and refrigerated in an airtight container. The eggplant shells can also be scooped and salted up to 4 hours ahead; pat dry and refrigerate until ready to fill. Add 10-15 minutes to baking time if filling the shells straight from the refrigerator.
Store baked stuffed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 20-25 minutes until warmed through. The topping will lose some crispness upon reheating but can be refreshed under the broiler for 2-3 minutes.
