Mama Mangia
Super Moderator
1 med. eggplant
3 tbsp. melted butter
3 tbsp. finely chopped onion
1 tbsp. chopped parsley
2 tbsp. chopped celery
1 cup chopped fresh tomatoes
¼ cup chopped green pepper
1 cup soft bread crumbs
1½ tsp. salt
½ cup corn flakes
Wash eggplant; cut in half lengthwise and remove pulp to within ½" of skin. Dice pulp; mix with 2 tbsp. butter, onion, parsley, celery, tomatoes, green pepper, bread crumbs and salt. Fill eggplant shell with mixture. Place in greased baking dish. Cover. Bake at 400 for 40 min. Uncover and sprinkle with corn flakes that have been mixed with remaining butter. Bake 15 min. more, till topping is lightly brown.
3 tbsp. melted butter
3 tbsp. finely chopped onion
1 tbsp. chopped parsley
2 tbsp. chopped celery
1 cup chopped fresh tomatoes
¼ cup chopped green pepper
1 cup soft bread crumbs
1½ tsp. salt
½ cup corn flakes
Wash eggplant; cut in half lengthwise and remove pulp to within ½" of skin. Dice pulp; mix with 2 tbsp. butter, onion, parsley, celery, tomatoes, green pepper, bread crumbs and salt. Fill eggplant shell with mixture. Place in greased baking dish. Cover. Bake at 400 for 40 min. Uncover and sprinkle with corn flakes that have been mixed with remaining butter. Bake 15 min. more, till topping is lightly brown.
