Recipes > Vegetables > Eggplant > Egg-Plant



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.


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The Century Cook Book (1901).

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