Preparation

• Preheat oven at 350 degrees.
  Peel eggplants. Cut into squares. Remove seeds.
  Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
  Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
  Pour into buttered oven proof individual dishes. Bake until mixture is firm.
  Unmold on plates and serve with hot tomato sauce or marinara sauce

For the Eggplant papeton:

Tags for Eggplant papeton

main ingredients:

eggplant Pageturner Cookbook

shallot Pageturner Cookbook

eggs Pageturner Cookbook

tomato Pageturner Cookbook

type of dish:

appetizer Pageturner Cookbook

Country cuisine:

Mediterranean Pageturner Cookbook

specific recipes:

Chef-recipe Pageturner Cookbook

season and occasion:

Easter Pageturner Cookbook

dietary considerations:

vegetarian Pageturner Cookbook

Type of meal:

lunch Pageturner Cookbook