Reference > Farmer's Cookbook > VEGETABLES > Scalloped Eggplant
  Stuffed Eggplant Boiled Beet Greens  
CONTENTS · BIBLIOGRAPHIC RECORD

Scalloped Eggplant

Pare an eggplant and cut in two-thirds inch cubes, Cook in a small quantity of boiling water until soft, then drain. Cook two tablespoons butter with one-half onion, finely chopped, until yellow, add three-fourths tablespoon finely chopped parsley and eggplant. Turn into a buttered baking-dish. Cover with buttered crumbs and bake until crumbs are brown.


CONTENTS · BIBLIOGRAPHIC RECORD
  Stuffed Eggplant Boiled Beet Greens  
 
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