1 med. eggplant
1/2 c. milk
Flour
Salt
1 1/2 c. cornflakes
3 tbsp. butter
1 tbsp. finely chopped nuts

Peel eggplant. Cut in 3/4 inch slices. Sprinkle salt on each slice and allow to stand. Crush cornflakes to fine crumbs with rolling pin. Flour each slice, dip in milk then into crumbs, making sure each slice is well covered. Place eggplant on a flat pan using about 1/2 teaspoon butter under and on top of each slice. Broil slowly for 15 minutes. Turn slices over. Add more butter if necessary and sprinkle each slice with 1/4 teaspoon nuts. Broil 15 minutes longer or until it is a golden brown.