(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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