SCALLOPED EGGPLANT
Instructions:
- 1 medium-sized eggplant
- 1 c. dried crumbs
- 2 Tb. butter
- 2 tsp. salt
- 1/8 tsp. pepper
- 1-1/2 c. milk
- Peel the eggplant and cut it into 1/2-inch pieces.
- Put into a saucepan, cover with boiling salted water, cook until tender, and then drain.
- Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add one-half of the eggplant.
- Dot with butter and then sprinkle with salt and pepper.
- Add another 1/4 cupful of crumbs and the remaining eggplant, dot again with butter, and sprinkle with salt and pepper.
- Pour the milk over the whole and sprinkle the remaining 1/2 cupful of crumbs on the top.
- Place in the oven and bake for 1/2 hour or more.
- Serve hot. Sufficient to Serve Six