Baked Eggplant

Baked Eggplant

Ingredients:
1 medium-sized eggplant
2 c. dried bread crumbs
1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
1 small onion, chopped
1 Tb. parsley
2 Tb. butter

Directions:
Wash the eggplant and cook in boiling water for about 10 minutes. Remove
from the water, cut off the top, scoop out the contents, and chop it
into small pieces. With this finely chopped pulp, mix the bread crumbs,
milk, salt, pepper, onion, parsley, and melted butter. When the whole is
thoroughly blended, pack it into the shell of the eggplant and place in
the oven. Bake for about 30 minutes or until the stuffing is thoroughly
cooked and the top is brown. Serve hot.
129. SCALLOPED EGGPLANT.--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)