1 small Eggplant
1/2 lb Sausage, bulk
1 small Onion, chopped
1 Egg, well beaten
1/2 cup Breadcrumbs, dry
1 tsp Butter (or marg.), melted
1/4 cup Cracker crumbs
Directions
Peel eggplant, and cut into 1" cubes; cook in a small amount of
boiling wate 10 minutes or until tender. Drain. Let cool slightly.
Cook sausage and onion until onion is tender and sausage is brown.
Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well,
and spoon into a greased 1-quart casserole. Combine butter and
cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25
minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.
Servings: 4 servings
Easy Eggplant Casserole Recipe brought to you by Recipe Ideas
Categories: Diabetic; Casseroles; Main Dish; Vegetables; Meats
The History of Recipes
Experts have traced the existence of recipes far back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these old recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius created a collection of documents which described recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs used a wide range of aromatic flavours, including some that we all recognise such as thyme, mint and asafoetida. Over the following few hundred years, the rich and powerful families of the West tried to lay on the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. However, it was during the nineteenth century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording popular recipes of the day. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Easy Eggplant Casserole recipe.
