Baked Eggplant (version VI)

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1 quart diced eggplant
1 cup milk
2 tablespoons butter
2 cups bread crumbs
1/2 teaspoon salt

Peel the eggplant, and cut in three-quarter inch cubes. Soak in cold water, to which one tablespoon of salt to one quart of water has been added. Soak one-half hour or more. Cook in boiling, salted water. When tender, drain, add salt and milk, and pour over the eggplant. Melt the butter, and stir in the crumbs. Add the buttered crumbs, and bake in an oiled pan in a moderate oven until set.

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