Escalloped Egg Plant Recipe

Boil a small egg plant, cut it in half, take out the pulp, throwing away

the seeds and skin, chop the pulp fine and mix with it half a

teaspoonful of bread crumbs, one cup of cream or rich milk, butter the

size of an egg, an even teaspoonful of finely minced parsley, pepper and

salt to taste, and a few drops of onion juice. Beat all together, turn

into a baking dish, cover the top with dried bread crumbs and tiny bits

of butter and bake until brown. Serve in the dish in which it is baked.

If any is left over, cut in slices half an inch thick and fry in butter

for luncheon.

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