Scalloped Eggplant

Ingredients

• 1 eggplant
• 1/4 cup water
• 1/2 cup butter
• 1/4 cup bread crumbs
• 2 well beaten eggs
• 1/4 teaspoon salt
• 1/4 teaspoon minced onion

Method

1. 1

   Peel and slice eggplant in cubes.

2. 2

   Cook in 4 1/2 cup water for ten minutes.

3. 3

   Drain, add all other ingredients, except bread crumbs.

4. 4

   Pour in casserole, sprinkle with buttered bread crumbs.

5. 5

   Bake for 25 or 30 minutes at 350 degrees.

As published

This recipe was extracted from Waldensian cookery (1957), page 32. The excerpt below is the record exactly as published.

SCALLOPED EGGPLANT 1 eggplant 14 cup water Y, cup butter 14 cup bread crumbs 2 well beaten eggs 14 teaspoon salt l4 teaspoon minced onion

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