Baked Eggplant

• 2 pound eggplant
• 3/4 teaspoon salt
• dash pepper
• 3 tablespoons flour
• 1 egg, beaten
• 1/2 cup fine dry bread crumbs
• 1/4 cup butter, cut into small pieces

Peel eggplant and cut into 1/4-inch rounds. Sprinkle with salt and pepper, then dredge with flour. Dip in beaten egg, then into the bread crumbs. Place in a lightly buttered casserole. Dot with butter. Bake at 325° for 1 hour.
Baked eggplant recipe serves 6.