1919 - The International Jewish Cookbook

Baked Eggplant

DDV CULINARY

Parboil eggplant until tender, but not soft, in boiling salted water.
Cut in half crosswise with a sharp knife.
Scrape out the inside and do not break the skin.

Heat one tablespoon of butter,
add a minced onion, brown,
then scraped eggplant,
bread crumbs,
salt and pepper to taste
and an egg yolk.
Mix well together, refill shells, place in dripping pan in oven--
aste with butter or sprinkle cracker crumbs on top with bits of butter--
baste often and brown nicely.