Baked Eggplant No 1

Cut in slices one third of an inch thick without removing the skins. Soak in cold, salted water for an hour or more, drain, and dip each slice in white flour, then in a beaten egg, and lastly into finely grated zwieback. Place on well-oiled tins, and bake in a moderate oven until they are very tender. Serve hot. They may be served with an egg gravy if desired.

Baked Eggplant No. 2

Peel, slice, and salt the eggplant, letting it stand in the salt for an hour or more. Mix together 4 tablespoonfuls of flour, the yolk of 1 raw egg, 1 tablespoonful of peanut oil or nutcoa, and salt. In another bowl, beat the white of an egg to a stiff froth, and put into the batter. Dry the slices of eggplant on a clean cloth, dip them in the batter, and place on well-oiled tins. Bake in a moderate oven until tender.

Stuffed Eggplant

Parboil in hot water for fifteen or twenty minutes, according to size. Make a hole in one side, and take out the seeds. Lay it in enough ice-cold, salted water to cover it, and let stand for one hour; then stuff it with a paste made of breadcrumbs, grated nutmeato, a little minced parsley, and a little salt. When stuffed, cover the hole with an oiled paper, and place that side down in an oiled pudding dish. Add a little water, and bake in the oven. Baste occasionally with the water in the dish, and when it can be easily pierced with a straw, it is done. Take up the eggplant, roll it in beaten egg, and then in finely grated zwieback. Return to the oven again, and let brown. Serve sliced crosswise.

Escalloped Eggplant

Peel the eggplant, slice one fourth of an inch thick, salt, and let stand in a bowl for one hour; then wash off the salt and put it in a granite or porcelain-lined kettle, and let it boil until tender; if boiled in iron or tin it is likely to be dark. Place a layer in an oiled pudding dish. Have ready some stale bread which has been soaking in cold water for an hour, pour off all the water possible, and add to it 1 cup of strained tomatoes, 2 tablespoonfuls of nutcoa or peanut or almond oil, and a little salt. Put a layer of this on the eggplant, then another layer of eggplant, and so on, placing on the top a layer of grated zwieback, sprinkled over with a little grated nutmeato. Place in a moderate oven, and bake a nice brown.