Ingredients
1 large eggplant, peeled and cut in cubes
2 Tbsp. margarine
1 onion, chopped
8 slices bread, cut into small cubes
1 c. milk
2 eggs, separated
salt to taste
pepper to taste
Method
Sources
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 325°. Boil eggplant in salted water until tender. Drain thoroughly, then add margarine and mash. Add onion. Add bread with milk to mixture. Add egg yolks and salt and pepper. Beat egg whites until stiff. Fold into eggplant mixture. Pour into greased baking dish. Cook 1 hour or until golden brown.