Scalloped Eggplant

Mrs. Hisako Ito – Hoolulu

• 1 lge or 2 sml eggplant
• 1 sml onion, chopped
• 2 T butter
• 1 T flour
• 1 c tomato juice or milk
• Salt, pepper, paprika
• 1 tsp parsley or green pepper

Slice eggplant into one half inch pieces. Pare and place in salted water for half an hour. Rinse and cut into cubes. Cook in boiling salted water until tender and drain. Fry onion in butter, add parsley or green pepper. Add flour, and when paste is smooth, add tomato juice or milk and simmer till thick. Add eggplant, salt, pepper and paprika to taste. Pour into greased baking dish and cover with buttered crumbs. Bake in moderate oven till brown.