Baked Savory Eggplant Recipe

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Instructions

Pare and dice 1 medium sized eggplant and cook in slightly salted water until tender; then drain, saving the water.
Put 1 tablespoon chopped onion, 1/2 cup diced sweep pepper, 2 tablespoons chopped parsley, 1/4 teaspoon sage or sweet marjoram, and 2 tablespoons vegetable butter into a small saucepan, and let simmer over the fire for a few minutes, but do not brown.
Add 3 tablespoons browned flour, and stir; then 1 cup of the liquid from the cooked eggplant and cook to a smooth gravy.
Then add the cooked eggplant.
Line an oiled baking pan with thin slices of sparsely buttered bread, and pour over it one half of the eggplant mixture.
Cover with sliced raw tomatoes; then add another layer each of bread, eggplant and tomato.
Rub a slice of bread through a colander or strainer over the top and press down with a spoon, to moisten the crumbs.
Bake in a medium oven for 30 to 40 minutes.