Scalloped Eggplant No. 2 Recipe ingredients

To prepare this Scalloped Eggplant No. 2 Recipe, first pare the eggplant, and cut into rather small pieces. Add boiling salted water, and let boil until tender; then drain well. Add sufficient cream sauce to season, and pour into an oiled baking pan. Rub a slice of bread through a colander or strainer, over the cooked food, and press the crumbs down with the back of a spoon so as to moisten them. Put small bits of vegetable butter over the top and bake to a light brown color.