Hamburger on Crisp Eggplant Slices 1955
Bacon fat, or olive or salad oil
1/4 cup minced onion
1 lb. chuck, ground
Salt & Pepper
1 can undiluted condensed vegetable
1 large eggplant
In 1 tbsp. hot bacon fat in skillet, cook onion and meat 10 min., stirring often. Sprinkle with 3/4 tsp. salt, 1/8 tsp. pepper. Add soup; heat 5 to 10 minutes.
Meanwhile, pare eggplant and cut into 1/4″ slices. Sprinkle with salt, pepper, and a little 8 min., or until golden brown. Serve topped with meat mixture. Makes 6 servings.
To vary: Substitute hot biscuits, waffles, or toast triangles for eggplant.
Good Housekeeping Cookbook 1955