Scalloped Eggplant and Tomatoes

Recipe No. 595 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Eggplant — 25 pounds
• Salt — as needed
• Water, boiling — as needed
• Sugar, granulated — 2 ounces (4 mess kit spoons)
• Salt — ¾ ounce (1½ mess kit spoons)
• Pepper — as needed
• Tomatoes — 1½ No. 10 cans
• Onions, chopped — 3 pounds (3 No. 56 dippers)
• Butter, melted — 12 ounces (½ mess kit cup)
• Bread crumbs, moist — 12 ounces (2 mess kit cups)

Directions

1. Wash eggplant; pare and dice.
2. Add boiling salted water to eggplant. Cover and heat to boiling point; reduce heat and simmer 5 minutes or until tender. Drain well.
3. Combine sugar, salt, pepper and tomatoes; heat.
4. Fry onions in butter; add crumbs and continue frying until crumbs are light brown.
5. Combine eggplant, tomatoes and crumb mixture.
6. Place in well greased baking pans. Bake in moderate oven (350° F.) about 30 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Eggplant — 2 lb Salt — to taste Water, boiling — to taste Sugar, granulated — about 1 tsp Salt — about ⅓ tsp Pepper — to taste Tomatoes — 1½ cups Onions, chopped — 3¾ oz Butter, melted — 1 oz Bread crumbs, moist — 1 oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 595, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.