8 large egg plants

1 cup minced onion

1 1/2 cups fat

3 cups chopped mushrooms

1/2 cup minced parsley 1 1/2 teaspoons pepper

1 tablespoon or more salt

2 quarts soft crumbs

The number of egg plants depends upon size; if very large, six would be sufficient. Peel, cut in halves; parboil in salted water ten minutes, or until tender but not mushy; drain well. Cut in half-inch cubes or pieces. Cook onion slowly in fat until softened; add mushrooms, and cook two minutes longer. Mix ingredients; add egg plant water to moisten, put in baking dishes or ramekins; cover with crumbs which have been mixed with fat or oil. Bake until crumbs are brown. Serve with or without Tomato or White Sauce.