1 eggplant, about 1 1/2 lb.
1/3 c. butter
1 c. milk or half & half
1 1/4 tsp. salt
1/8 tsp. white pepper
paprika
3/4 c. pecan halves or other nut of your choice

Wash eggplant. Do not peel. Remove stem cap and cut a thin slice off each end. cut into 1/4-inch crosswise slices. Brown lightly on both sides in a little butter. Add more butter as needed. Place in a shallow baking dish which will hold slices in a single layer. Cover with milk (or half & half). Sprinkle with salt, pepper, nuts, and paprika. Bake at 300°F for 1 hour.

Submitted by: Karen LaValley