EGG-PLANT AU GRATIN
- 1 egg-plant
- 1 heaping tablespoonful chopped lean bacon
- 6 chopped mushrooms
- 2 chopped shallots
- 1 heaping tablespoonful chopped suet
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 teaspoonful chopped parsley
- 2 tablespoonfuls bread crumbs
- 1 tablespoonful milk
- 2 tablespoonfuls grated cheese
- 1 egg
- Some white sauce
- Seasoning of salt, pepper, paprika, and grated nutmeg
Cut the egg-plant in two lengthways and remove a portion of the interior to make room for the stuffing. Melt the butter in an earthenware pan, stir in the shallots, bacon, mushrooms, suet, parsley, seasonings, one tablespoonful of the cheese, and the egg well beaten. Put this stuffing into the egg-plant. Arrange on a buttered au gratin dish, sprinkle with a mixture of bread crumbs and grated cheese. Bake in a moderate oven for three-quarters of an hour.
Serve hot with white sauce.