Recipe: Scalloped Egg Plant

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.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)