DIRECTIONS:
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Cut the eggplant into one-half-inch slices, pare and sprinkle each slice
with salt.
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Lay slice upon slice and place a plate upon the top.
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Let stand two hours.
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The salt will draw out the disagreeably bitter flavor.
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Half an hour before serving, wipe each slice dry, dip in beaten egg, then
in cracker dust or fine bread crumbs, and sauté in hot fat.
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Put a pan in the oven or in some other place where it can be kept hot;
lay a piece of absorbent paper in the pan, and upon it place the slices
as they come crisp and brown from the frying pan.
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Serve on a ot platter with the slices overlapping.
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