Scalloped Eggplant No. 2 Recipe

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Instructions
  1. Pare the eggplant, and cut into rather small pieces.
  2. Add boiling salted water, and let boil until tender; then drain well.
  3. Add sufficient cream sauce to season, and pour into an oiled baking pan.
  4. Rub a slice of bread through a colander or strainer, over the cooked food, and press the crumbs down with the back of a spoon so as to moisten them.
  5. Put small bits of vegetable butter over the top and bake to a light brown color.

 




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