Baked Eggplant a la Creme
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
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A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Eggplant, 6 slices.
- Milk, 3 cups Butter.
- Toasted bread crumbs, ½ cup.
- Salt, 2 teaspoonfuls.
- Peel the eggplant and cut in slices about three-fourths of an inch thick.
- Place slices in a pan and cover with sifted toasted bread crumbs or sifted granola.
- Pour over this the milk;
- add salt and small piece of butter, and bake.
- If it becomes too dry, add a little more milk.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler
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Sieve