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Peel
and dice egg plant. Cook
in salted water until tender.
Drain. Mash, and add lemon
juice. Combine cream,
salt, sugar, egg yolks and
onions and mix thoroughly.
Add stiffly beaten egg whites,
then fold in bread crumbs.
Arrange egg plant in buttered
casserole or flat pan; add
custard mixture. Cover
with cracker crumbs and top with
sliced tomatoes and tidbits of
butter. Bake 30 minutes at
350 F. |
