Garden Row Eggplant

1 medium eggplant
3 tablespoons melted margarine
3 tablespoons finely chopped onion
1 tablespoon chopped parsley
2 tablespoons chopped celery
1 cup chopped fresh tomatoes
1/4 cup chopped green pepper
1 cup soft bread crumbs
1 1/2 teaspoons salt
1/2 cup corn flakes

Wash eggplant; cut in half lengthwise and remove pulp to within 1/2 inch of skin. Dice pulp; mix with 2 tablespoons of margarine onion, parsley, celery, tomatoes, green pepper, bread crumbs and salt. Fill eggplant shell with mixture. Place in greased baking dish. Cover. Bake at 400F for 40 minutes. Uncover and sprinkle with corn flakes that have been mixed with remaining margarine. Bake 15 minutes more, till topping is partly browned.



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