eggplant1 large eggplant or two medium eggplants
juice of 1/2 lemon
1 chopped onion
1/2 lb. cheddar cheese, grated
2 eggs, well beaten
1 cup fine, dry bread crumbs
1/2 cup milk
salt, pepper, dried basil to taste

  1. Halve and parboil eggplant with lemon juice for 15 minutes. Drain.
  2. Scoop out the meat and mash. Reserve shells.
  3. Mix onion, cheese, eggs, bread crumbs, milk and seasonings and mix with mashed eggplant.
  4. Stuff shells. Bake at 350° F. for 30 minutes, until bubbly.

Serves 4

Market Hours: Saturdays, 10am-2pm, year round, Rain or Shine!

Location & Hours

Saturdays (year round): 10am-2pm

1302 Chestnut St.
Bastrop, TX


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Mailing Address

Bastrop 1832 Farmers Market
C/O Dolores Leeper
145 Easley Rd
Smithville, TX 78957