Egg Plant

Parboil them, cut them in half and scrape out the soft part, which you put in a bowl. Add to it some chopped meat and a little stale bread. Season with salt, pepper, onions, parsley, and a little bit of ham or tongue. Put all in the frying-pan for a few moments, then put back in the egg-plant shells, with sprinkled bread crumbs on top, and brown in the oven.

From page 43 of the 1904 edition.

Original page from the book