AUNT EILEEN'S STUFFED EGGPLANT
A culinary delight, best prepared with eggplant fresh from the garden!
Provided by Michael Banks
Categories Eggplant Recipes
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.2 g, Cholesterol 22.3 mg, Fat 28.9 g, Fiber 12.6 g, Protein 12.5 g, SaturatedFat 7 g, Sodium 899.5 mg, Sugar 10.3 g
AUNT EILEEN'S STUFFED EGGPLANT
A culinary delight, best prepared with eggplant fresh from the garden!
Provided by Michael Banks
Categories Eggplant Recipes
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.2 g, Cholesterol 22.3 mg, Fat 28.9 g, Fiber 12.6 g, Protein 12.5 g, SaturatedFat 7 g, Sodium 899.5 mg, Sugar 10.3 g
AUNT EILEEN'S SAUCE PAN BROWNIES
Aunt Eileen gave this recipe to my mom and we made it and it was delicious. You can melt the chocolate and butter in the microwave but be careful not to burn it. You can also use nuts instead of chocolate chips. Or you can use both!!
Provided by Lindy Chef
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Melt butter and chocolate in pan over low heat, stirring.
- Cool.
- Beat in vanilla and sugar.
- Add eggs one at a time, stir well.
- Sift flour and salt, add to chocolate.
- Gently stir in chocolate chips.
- Pour into 8x8x2 pan.
- Bake 25 minutes.
Nutrition Facts : Calories 224.8, Fat 11.6, SaturatedFat 6.9, Cholesterol 48.8, Sodium 98.9, Carbohydrate 30.8, Fiber 1.6, Sugar 22.5, Protein 3
PLUM NUTTY CAKE
Number Of Ingredients 9
Steps:
- Combine Wesson oil and sugar. Then mix in flour, eggs, ground cloves, ground cinnamon, lemon extract and plum or prune baby food. After this is mixed well, add nuts. Grease Bundt pan. Pour in mixture. Bake at 325° for 55 minutes. (Start in cold oven.)
Nutrition Facts : Nutritional Facts Serves
AUNT EILEEN'S PEACH CAKE
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Beat eggs, and add sugar and oil, mixing well. Combine flour, salt, and baking powder; add to egg mixture alternately with orange juice. Add vanilla extract. In a separate bowl, toss peaches with sugar and cinnamon. Pour one-third batter into a greased, lightly floured tube pan. Layer one-half peach mixture over it. Cover with one-third batter and the remaining peach mixture. Spread remaining batter over all. Bake 1 hour. Cool cake 10 minutes before turning out onto a wire rack. Sprinkle with confectioners' sugar. Note: Two cups fresh blueberries or 2 - 3 large apples, peeled, cored, and thinly sliced, may be substituted for peaches.
Nutrition Facts : Nutritional Facts Serves
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