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.
(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)