Eggplant Baked In Butter / Vinete Coapte in Unt

Directions

Wash one large eggplant, cut lengthwise into 6 slices, sprinkle with salt and place on a towel. Let stand until the juice is absorbed. Dip in flour and brown in butter.

Butter well an earthen or a glazed baking dish (never use iron). On each piece of eggplant put a layer of sliced tomatoes. Sprinkle with finely chopped green parsley, leek and thyme, then season with a little pepper and salt and dot with butter.

Place in the baking dish, cover well with bread crumbs and dot liberally with butter. On top place a layer of sliced tomatoes previously fried in butter, sprinkle with finely chopped parsley and bake in a moderate oven until tender.