1 med. eggplant
1 clove garlic
3 c. bread crumbs
1/4 c. chopped onion
1/2 c. chopped fresh parsley
1/4 tsp. powdered ginger
2 tbsp. celery seed
1 tbsp. salt and 1 tsp. pepper
1/2 c. butter

Slice eggplant crosswise into 1/2 inch slices. Rub skillet with garlic and cover bottom with eggplant slices. Add water to depth of 1/4 inch. Mix other ingredients and toss with butter. Sprinkle 1/3 bread crumb mixture on first layer of eggplant. Add two more layers of eggplant, alternating with bread crumb mixture. Cover skillet and steam slowly 15 to 20 minutes or until tender. Serves 6.