Scalloped Eggplant

From 1913:

Peel off the skin, cut the egg plant into dice and parboil for twenty minutes. Drain well, put into a buttered bake dish with alternate layers of fine crumbs, dotting bits of butter upon each layer, sprinkling with salt and pepper and finely minced green peppers if you can get them.
The dish is good even without this addition. When the dish is full moisten the contents… Continue reading