Baked Eggplant à la Creme
Eggplant, 6 slices.
Milk, 3 cups
Butter.
Toasted bread crumbs, ½ cup.
Salt, 2 teaspoonfuls.
Peel the eggplant and cut in slices about three-fourths of an inch thick. Place slices in a pan and cover with sifted toasted bread crumbs or sifted granola. Pour over this the milk; add salt and small piece of butter, and bake. If it becomes too dry, add a little more milk.