Planked Eggplant Recipes

Steps:

• Preheat oven to 450 degrees.
• Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
• Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
• Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
• Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Steps:

• Wash eggplant, cut lengthwise into halves and scrape out centers, leaving 1/2 inch shells.
• Cook pulp in small amount of water until tender, mash and drain.
• Melt butter, blend in flour, add milk gradually and cook, stirring constantly until thickened.
• Add mashed eggplant, cheese, crumbs, onion, catchup and egg yolks.
• Season. Fold in beaten egg whites and fill shells.
• Bake in moderate oven (350 degrees F.) 1 1/4 hours.
• Place hot shells on large plank, surround with onions and tomato halves. Force hot mashed potatoes through a pastry tube for a border.
• Heat in 350 degree F. oven 10 minutes. Garnish with parsley.