EGGPLANT BAKED WITH PROTOSE
- Eggplant, medium size, 2.
- Chopped onion, large, 1.
- Salt.
- Protose, ¾ pound.
- Vegetable stock.
Peel and slice the eggplant in one-fourth inch slices, and cut the protose into twelve slices. Put a layer of the eggplant in an oiled pan, then a layer of protose, and sprinkle part of the onion over all. Make another layer with the remainder and cover with vegetable stock. Salt to taste, cover, and bake. Tomato may be used in place of the stock if desired.