Eggs Zanzibar

1 small egg plant

1 thin slice of ham

6 eggs

2 tablespoonfuls of sherry

2 tablespoonfuls of tomato Ketshup

2 level tablespoonfuls of butter

1 dash of pepper

Cut the egg plant into slices, season it with salt and pepper, dip inegg and bread crumbs and fry carefully in deep hot fat; put this onbrown paper in the oven to dry. Broil the ham, cut it into squaressufficiently small to go neatly on top of each slice of egg plant.Poach the eggs, and heat the other ingredients for the sauce. Dish theegg plant on a platter, put on the ham, and on each piece of ham anegg; baste with sauce and send to the table.