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BAKED:
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1. Marinate for 15 minutes in French dressing, then drain, put in an ovenproof dish and spread with soft butter.
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2. Bake in a moderate oven for 15 minutes (375°F) or until tender, turning once.
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3. Sprinkle with lemon juice.
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FRIED:
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1. Dip in batter or in flour, egg and crumbs and fry in deep fat.
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2. Fried eggplant is delicious cut in thin strips instead of slices.
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SAUTEED:
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1. Dredge with flour and saute slowly in butter until crisp and brown.
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SCALLOPED:
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1. Cut the eggplant into cubes and cook in a small amount of boiling water; drain, cook 1 onion in butter until yellow and add a little chopped parsley.
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2. Put the eggplant in a buttered pie dish, and add the-onion and parsley.
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3. Cover with buttered crumbs and bake in a moderate oven (375°F).
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