1 large eggplant
1 egg
1 cup diced tomatoes
1 cup breadcrumbs
1 small green pepper, diced
¼ stick butter
1 cup grated cheese
1 teaspoon baking powder
2 small onions, diced
Cut the eggplant into cubes and boil in salted water until tender. Drain, transfer to a large mixing bowl, and mash.
Add the remaining ingredients to the eggplant and stir until well combined.
Pour mixture into a casserole and bake at 400° for 30 minutes.
This recipe originally appeared in the May 1941 issue of The State (vol. 8, no. 51). Click here to view the full issue, or jump to the recipe page here.
For more casserole recipes, visit ourstate.com/casseroles.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
