This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Eggplant Scallop
350° for 30 mins.

1 medium egg plant peeled & cubed & cooked in salt water for 10 min & drain. (seeds & all)

Place in baking dish.

In saucepan saute:

1 sliced onion in 2 Tbsp butter
1 tsp crushed basil
1 sm. clove of garlic, crushed or minced

Cook till onion is tender.

Mix well & pour over eggplant:

1 can conden. tomato soup
1/2 c. water
1/4 tsp. salt

Top with

1/2 c. herb dressing
1/4 c. grated Parm. cheese

May be cooked with skin on but usually peeled. Many times sliced.