pepper
1 small onion, chopped
1 Tb. parsley
2 Tb. butter
Wash the eggplant and cook in boiling water for about 10 minutes. Remove
from the water, cut off the top, scoop out the contents, and chop it
into small pieces. With this finely chopped pulp, mix the bread crumbs,
milk, salt, pepper, onion, parsley, and melted butter. When the whole is
thoroughly blended, pack it into the shell of the eggplant and place in
the oven. Bake for about 30 minutes or until the stuffing is thoroughly
cooked and the top is brown. Serve hot.
129. SCALLOPED EGGPLANT.--If it is desired to increase the food value of
eggplant and improve its flavor too, this vegetable should be scalloped.
The accompanying recipe carefully followed will produce a most
appetizing dish.
SCALLOPED EGGPLANT
(Sufficient to Serve Six)
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.
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