{"id":7066,"slug":"baked-tomato-and-egg-plant","title":"BAKED TOMATO AND EGG PLANT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One cup of cream","Eggplant","Two large tomatoes","Spaghetti (cooked)","Grated cheese","Butter","Salt","Pepper","Chopped green pepper"],"ingredients_norm":["cream","eggplant","tomato","spaghetti","cheese","butter","salt","pepper","green pepper"],"steps":["Take a deep earthenware dish, pour into it a cup of cream.","Cut several slices of eggplant very thin, salt well, and line the dish with them.","Slice two large tomatoes, place a layer of these on the eggplant.","Next a layer of spaghetti (cooked); sprinkle with grated cheese, pieces of butter, salt, and pepper.","Cover this with layer of tomatoes; salt well and sprinkle with chopped green pepper, and a top layer of eggplant, which also salt and pepper well.","Cook gently an hour and a half in slow, hot oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w36:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3bd96366f18d494a374f44647a335e8aabe87362063bcfd787e5b678623ac5c2","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-tomato-and-egg-plant"}