Scalloped Egg Plant

Cut egg plant into slices ½-¾ in. thick. Peel and put into a large quantity of cold water over the fire and bring to the boiling point, boil 5 m. and drain. Repeat the process, add salt to the third water, boil 10 m. and drain. Put into scallop dish in layers with bread or cracker crumbs--just a few, cover with rich milk or thin cream and bake covered until the slices are tender, ½ hr. or longer. Uncover, brown and serve. The egg plant may be cut into large cubes.