Fine time to try eggplant dish


September 13, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Lenore Greenway of Knoxville, Tenn., was looking for a long-lost recipe for an eggplant casserole, made with eggplant, tomatoes, onions and crackers as well as some other ingredients.

Mitzi Hines of Laurinburg, N.C., sent in a recipe for a casserole that sounds very much like what Greenway was looking for. She says it is from a cookbook from the 1950s.

The eggplant is boiled and sauteed with onion and garlic; then stewed tomatoes are added to make something that resembles a ratatouille. The addition of milk and eggs gives the finished dish a soufflelike texture.

This is the perfect time of year to try this tasty dish because eggplants are certain to be plentiful in most home gardens, farmers' markets and grocery stores.

Eggplant Casserole

Serves 4 to 6

1 1/2 to 2 pounds eggplant

1 medium onion, chopped

1 large clove garlic, minced

2 tablespoons olive oil, butter or margarine

2 eggs, beaten

1 cup milk

one 14 1/2 -ounce can stewed tomatoes, drained

1 1/2 cups cracker crumbs (divided use)

salt and pepper to taste

Peel the eggplant and cut into cubes. Boil in salted water (1 tablespoon per quart) for 8 to 10 minutes. Remove from heat and drain. Saute the onion, garlic and drained eggplant in the oil or butter until the onions are limp. Let cool slightly.

Preheat oven to 325 degrees. Add the beaten eggs, milk, tomatoes and 1 cup of the cracker crumbs to the vegetable mixture, reserving the other 1/2 cup of crumbs for the top. Add salt and pepper to taste. Transfer mixture to a buttered 2-quart ovenproof casserole and top with remaining cracker crumbs. Bake for 30 minutes or until it is bubbling in the center.

Per serving (based on 6 servings): 210 calories, 7 grams protein, 9 grams fat, 2 grams saturated fat, 26 grams carbohydrate, 5 grams fiber, 74 milligrams cholesterol, 382 milligrams sodium


Betty Cook of Finksburg is looking for a recipe for a pepper relish that her mom used to make this time of year. It was made with red and green peppers, onions, sugar and vinegar.

Ellie Van Valkenburg of St. Augustine, Fla., is looking for a recipe for her 80-year-old mother for a round butter cake with nuts and raisins (no icing, just powdered sugar). The cake was made by her mother's grandmother circa1930 to 1940.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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