Baked Eggplant

Dewonna LaFleur

  • 1 eggplant
  • 1/4 cup butter
  • 2 Tbsp flour
  • 2/3 cup milk
  • 1 cup cheese
  • 1 cup cracker crumbs
  • 1 cup tomatoes
  • 2 eggs, separated
  • Salt to taste

Peel and dice eggplant. Cook in a little water until tender over low heat. Make a cream sauce with butter, flour and milk. Add cheese and melt over low heat. Drain eggplant and mash it. Add cracker crumbs, tomatoes, beaten egg yolks and salt. Mix together with cream sauce and fold in beaten egg whites and bake at 350° for 30 minutes. Serve at once.

Serves 6 people.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.