Belle Tippett'S Scalloped Eggplant - cooking recipe

Ingredients

1 medium eggplant, peeled, cut into inch cubes, cooked 8 minutes and drained
1 egg, well beaten
1/2 c. milk
2 Tbsp. melted butter
1 small onion, chopped
1 c. dry bread crumbs

Preparation

Wash, but do not peel green tomatoes.
Drain.
Slice crosswise in about 1/2-inch slices or smaller.
Sprinkle with salt and pepper.
Roll in mixture of cornmeal and flour.
Fry in hot shortening, turning when brown.