Fried Eggplant I

Pare an egg plant and cut in very thin slices. Sprinkle slices with salt and pile on a plate.

Cover with a weight to express the juice, and let stand one and one-half hours. Dredge with flour and sautée slowly in butter until crisp and brown. Eggplant is in season from September to February.

Fried Eggplant II

Pare an egg plant, cut in one-fourth inch slices, and soak over night in cold salted water.

Drain, let stand in cold water one-half hour, drain again, and dry between towels. Sprinkle with salt and pepper, dip in batter, or dip in flour, egg, and crumbs, and fry in deep fat.

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