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Baked Eggplant with Mushrooms
Ingredients:
2 large eggplants
1 c. med. white sauce
1 sm. can mushrooms
1/2 tsp. salt
1/2 c. bread crumbs
1/2 c. grated cheese
2 large eggplants
1 c. med. white sauce
1 sm. can mushrooms
1/2 tsp. salt
1/2 c. bread crumbs
1/2 c. grated cheese
Directions:
Cook whole eggplants in salt water for about 12 minutes.
Cut in half lengthwise and scoop out inside. Do not break skin.
Cut the pulp into fine pieces.
Mix white sauce and chopped mushrooms with pulp.
Fill eggplants with mixture and top with crumbs and grated cheese.
Bake at 375 for 25 minutes.
White sauce:
4 tbs. butter
4 Tbs. flour
1 tsp. salt
2 c. milk
Melt butter in heavy saucepan or in top of double boiler.
Add flour ans seasoning and stir until well blended.
Slowly add milk, stirring constantly until smooth paste is formed. To shorten cooking time, milk may be heated separately.
Makes 8 Servings
Cook whole eggplants in salt water for about 12 minutes.
Cut in half lengthwise and scoop out inside. Do not break skin.
Cut the pulp into fine pieces.
Mix white sauce and chopped mushrooms with pulp.
Fill eggplants with mixture and top with crumbs and grated cheese.
Bake at 375 for 25 minutes.
White sauce:
4 tbs. butter
4 Tbs. flour
1 tsp. salt
2 c. milk
Melt butter in heavy saucepan or in top of double boiler.
Add flour ans seasoning and stir until well blended.
Slowly add milk, stirring constantly until smooth paste is formed. To shorten cooking time, milk may be heated separately.
Makes 8 Servings
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