Fried Eggplant
- Ingredients
- 1 eggplant
- 1 egg
- Bread crumbs
- Lard or similar fat
- Utensils
- Vegetable-knife
- Bowl
- Dover beater
- Plate
- Frying-pan
- Long-handled fork
- Colander with paper
- Directions
- Peel the eggplant and cut it into slices a quarter inch thick.
- Soak the slices for several hours in cold salt water.
- Drain off the water and wipe the pieces of eggplant dry on a clean towel.
- Beat the egg and dip the pieces of eggplant first in the beaten egg and then in the bread crumbs, coating the whole surface of the slices with each.
- Melt the fat in a frying-pan, and when it begins to smoke fry the slices of eggplant, browning them on both sides.
- Drain the slices on soft paper in a colander.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.