1 eggplant, peeled and diced
1 tbsp. chopped parsley
1 tbsp. chopped onion
1 tbsp. Crisco
1 c. bread crumbs
2 eggs, well beaten
1 tsp. salt
1 tbsp. melted butter
1/4 tsp. pepper
Buttered bread crumbs

Cover eggplant with boiling water, cook 10 minutes, drain and mash, brown onion in hot fat, add eggplant and bread crumbs and fry until dry, stirring frequently. Add seasoning, parsley, and eggs; mix well and remove from heat. Brush baking dish with butter, add eggplant mixture and sprinkle with buttered bread crumbs. Bake in moderate oven (350 degrees) for 30 minutes. Serve with white sauce.

Serves 6.

WHITE SAUCE:

Blend 1 tablespoon butter and 1 tablespoon flour; gradually add 1 cup milk, and stir until thickened and smooth. Add 1 teaspoon salt and 1/4 teaspoon pepper and boil for 2 minutes. Serve over eggplant.