BAKED EGGPLANT. An attractive dish can be made by removing the contents from an eggplant, filling the cavity with a well-seasoned stuffing, and then baking the stuffed eggplant. When an eggplant is prepared in this way, it will appear as in Fig. 16.

• 1 medium-sized eggplant
• 2 c. dried bread crumbs
• 1/2 c. milk
• 2 tsp. salt
• 1/8 tsp. pepper
• 1 small onion, chopped
• 1 Tb. parsley
• 2 Tb. butter

Wash the eggplant and cook in boiling water for about 10 minutes. Remove from the water, cut off the top, scoop out the contents, and chop it into small pieces. With this finely chopped pulp, mix the bread crumbs, milk, salt, pepper, onion, parsley, and melted butter. When the whole is thoroughly blended, pack it into the shell of the eggplant and place in the oven. Bake for about 30 minutes or until the stuffing is thoroughly cooked and the top is brown. Serve hot.

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