Peanut And Eggplant Scallop

Ingredients:

3-4    small eggplants                                            
1        egg
3/4    cup condensed tomato sauce                        
1/2    cup finely chopped salted peanuts
1        tablespoon margarine                                   
1/2    cup soft crumbs
1        tablespoon onion, chopped fine                   
1/2    teaspoon salt
1/4    cup dry crumbs mixed with
1        tablespoon melted margarine

How to cook Peanut And Eggplant Scallop:

• Pare eggplants and cut in cubes. Cook in boiling salted water until tender. Drain. Add all ingredients except buttered crumbs and cheese.

• Place in oiled baking dish. Sprinkle with crumbs and bake at 350 °F for about 25 minutes. Sprinkle with cheese on top and bake for 5  more minutes. Yield: 5 servings.

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