This Stuffed Eggplant Recipe is an old Virginia recipe that has been enjoyed on tables for over a century. It’s sure to be on your table many times in the future.

Recipe Ingredients:

1 medium eggplant

1 tablespoon olive oil

1 medium onion, chopped

1 1/2 cups canned tomatoes

2 stalks celery, chopped

2 eggs

1 cup cracker crumbs

1 tablespoon butter

Sccop out eggplant and soak the meat in salted water for 2 hours. Drain and boil eggplant in fresh water until tender. Remove eggplant and chop finely. In a medium saucepan add olive oil, onions and eggplant. Cook for 5 minutes then add tomatoes, celery, eggs and a dash of salt and pepper. Add cracker crumbs after 1 minute. Cook until mixture is dry and crumbly. Stuff mixture into eggplant shell covering the top with more cracker crumbs and dribble butter over top. Bake at 350 degrees until top is browned.

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