Stuffed Eggplant With Chicken And Breadcrumbs

Ingredients

• 3 tbsp Crisco
• 3 small eggplants
• 1/2 cup breadcrumbs
• 1 1/2 cups stock
• 1/2 cup chopped cooked chicken or veal
• 1 egg, well beaten
• Salt, pepper, and nutmeg to taste
• 1/2 cup white wine
• Criscoed breadcrumbs (for topping)
• 1 tbsp flour
• 1 tbsp sherry

Method

1. 1 Cut eggplants in halves and scoop out inside, leaving shell half inch thick.
2. 2 Soak breadcrumbs in stock for ten minutes. Mix in cooked chicken, 2 tbsp melted Crisco, beaten egg, and seasoning.
3. 3 Divide mixture into eggplant shells. Sprinkle with Criscoed crumbs and place in a greased pan.
4. 4 Pour remaining stock and white wine into the pan. Bake for 30 minutes in a moderate oven (350°F).
5. 5 For sauce, blend 1 tbsp Crisco and flour in a saucepan. Add sherry and 1 cup pan juices; cook for five minutes.