The Myrtle Reed Cook Book

by Myrtle Reed

BAKED EGGPLANT

Parboil, cut off the top, and scoop out the pulp. Mash the pulp and cook it in butter, seasoning with salt and pepper. Take from the fire, add the beaten yolk of an egg and enough bread crumbs to make a smooth paste. Mix thoroughly, refill the shell, and bake, basting with melted butter. A slice of onion, finely chopped, may be fried with the pulp. The egg may be omitted and the stuffing moistened with stock. Baste with stock when baking.