Ingredients

  • 2 medium eggplants, peeled and cubed (2 to 3 pounds)
  • 2 cups chopped onions
  • 1 (28 ounce) can tomatoes, well drained and chopped (save juice)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup thick cream sauce (see receipt below)
  • 1/4 cup plus 1 tablespoon butter
  • 1/4 cup bread crumbs
  • 1/2 cup shredded Cheddar cheese
  • Paprika
  • Cream Sauce (very thick)
  • 1 1/2 tablespoon butter
  • 2 tablespoon flour
  • 1/2 cup juice from tomatoes or milk
  • Directions

    Place eggplant and onions in large pan with water barely to cover. Simmer until tender 5 to 7 minutes. Drain Add tomatoes salt, pepper, Worcestershire sauce, cream sauce and ¼ cup butter. Melt remaining tablespoon butter in an 8-cup baking dish; sprinkle bottom with 1/4 cup bread crumbs. Add eggplant mixture. Sprinkle top with cheese, re maining crumbs and paprika. Bake at 350 degrees for 10 to 15 minutes or until heated through. Cream Sauce (very thick) In saucepan, melt butter over medium heat and whisk in flour. Slowly add juice or milk, whisking constantly, about 5 minutes.

    Serves 6 to 8

    Have You Made This?

    Let us know how your recipe turned out

    Buy Tickets What to See Calendar Shop Restaurant Donate Membership
    Estate Hours

    Open today from 9:00 am – 4:00 pm

    iconDirections & Parking
    buy tickets online & save