Recipes > Vegetables > Eggplant > Egg-Plant

Egg-Plant

Instructions

Cut the egg-plant into slices one quarter of an inch thick, after removing the skin. Sprinkle the slices with salt. Pile them one upon another on the back of a dish. Place on them a plate holding a weight; let it stand one hour to express the juice. Dip the slices in egg and crumbs, or in egg and flour, and saute on both sides in lard or drippings.

Print

Print recipe/article only

Source

The Century Cook Book (1901).


comments powered by Disqus