Mom’s Eggplant Recipe

Submitted by: HELEN WASHBURN

Their Food Story:

I am happy you want to use my mom’s recipe (which she sometimes made with zucchini).  It is a long-standing family favorite for all occasions! Knowing of the TCI mission to help the food insecure, she would be pleased to have it as part of The Common Ingredient. Her name was Alice Tomlinson.

Mom’s Eggplant Recipe

Ingredients:

• 1 large or 2-3 small eggplant

• 1/4 c. butter

• 1 c. bread crumbs (1/2 for recipe and 1/2 c. for topping).

• 2 eggs

• 2 Tablespoons cream

• 1 small onion chopped

• Salt and pepper to tasty

Instructions:

Peel Eggplant and cut into small pieces. Cook in boiling salt water until tender (8-10) minutes. Don’t overcook.

Drain and mash. Add butter, bread crumbs, beaten eggs, cream and onion. Salt and pepper to taste. Pour into a baking dish.

Melt 1/4-1/2 c. butter and add 1/2 c. bread crumbs. Sprinkle over the top.

Bake at 350 degrees for 30 minutes.