Baked Creamed Eggplant Casserole

Ingredients

• 1 small eggplant
• ½ tsp bread crumbs
• 1 cup cream or rich milk
• 1 tbsp butter
• 1 tsp finely minced parsley
• salt and pepper to taste
• a few drops onion juice
• dried bread crumbs for topping
• small bits of butter for topping

Method

1. 1 Boil the eggplant until tender, then cut it in half.
2. 2 Scoop out the pulp, discarding the seeds and skin.
3. 3 Finely chop the pulp and mix with bread crumbs, cream, butter, parsley, onion juice, salt, and pepper.
4. 4 Turn the mixture into a buttered baking dish.
5. 5 Cover the top with dried bread crumbs and small bits of butter.
6. 6 Bake until the top is brown and crispy.
7. 7 Serve directly in the baking dish.