Scalloped Eggplant(From 1975 Edition) - cooking recipe

Ingredients

1 medium eggplant
1 egg, beaten
2 Tbsp. melted butter
1/2 c. milk
1 small onion, chopped
1 c. cracker crumbs
1/2 c. buttered bread crumbs for top

Preparation

Pare eggplant; cut in 1-inch cubes.
Cook in boiling water for 8 minutes and drain.
Add egg, milk, butter, onion and cracker crumbs.
Place in greased baking dish.
Top with buttered bread crumbs.
Bake for 30 minutes at 350\u00b0.