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  1. Wash eggplant and cut in 1-inch slices.
  2. Pare, pile slices together with plenty of salt between them, cover with a plate and weight, and let stand several hours.
  3. Drain, wash well in cold water, and dry.
  4. Dip in batter or in egg and crumbs, as for croquettes, and saute or fry in deep fat.
  5. .

Other Information

Author: Person.Margaret W Howard

Source: Practical Cookbook (1917-01-01)

Category: Side

Measure: avoirdupois

Ingredient: eggplant, salt, egg, bread crumb

Equipment: measuring cups, measuring spoons, knife, frying pan

See Also