Eggplant Baked in Cream

Staple Items

• Butter (6 ounces)

Cut off the stalk ends of the eggplants, peel them and cut them lengthwise into slices just under ½ inch thick. Lightly brown each slice in hot butter in a sauté pan over medium frying heat. They will absorb a lot of butter, so you must keep adding it, tablespoon by tablespoon, to the pan. Neatly lay the gilded slices in a flat, open baking dish or ceramic casserole ready to go into the oven. <