Posting Recipes

I never thought to post the recipe for the eggplant, and decided while I was doing that I may as well post the recipe for the plum pie as well.

Stuffed Eggplant

2 med. sized eggplant washed and stalks removed

1/2 cup chopped ham (for those vegetarians out there this can be left out)

3 tbsp dried parsley

1 or 2 tomatoes peeled and chopped

1/4 cup dried bread crumbs

1/2 onion finely chopped or grated (I finely chopped mine)

2 1/2 cups grated cheddar (I used 1 1/2 cups and then used 1 cup of grated mozza over top)

salt

freshly ground pepper

Cut the eggplant in half, lengthwise and scoop out the flesh, to leave a 1/4 inch shell.

Roughly chop the flesh.

Make the stuffing by combining the ham, parsely, tomato, bread crumbs, onion, seasonings, and 1 1/2 cups grated cheese.

Place the eggplant shells in a baking dish and fill with the stuffing mixture. Sprinkle with the remaining cheese. Cover with foil.

Bake at 400 degrees for 20 minutes and then uncover and cook for another 5 or 10 minutes or until crisp and golden.

Serve hot.

Now on to the Plum Pie

1 unbaked pie shell

Filling

11 plums, washed, pitted and quartered
1 well beaten egg
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup sugar

Mix all filling ingredients together in a medium bowl and pour into shell. I baked it at 350 for around 50 minutes until it was golden brown and bubbly.

Serve with ice cream.

Well off to visit all of you. Everyone have a wonderful evening.

God bless.