Fried Egg Plant Recipe

Select a plant not too large or old. Cut in slices one fourth of an inch

thick, and lay in weak salt water over night. In the morning remove the

purple rind and wipe dry, dip in beaten egg, then in fine bread crumbs

or cracker dust; fry on the griddle or in a spider in hot butter and

drippings until a nice brown. It must cook rather slowly until

thoroughly soft, otherwise it is unpalatable.

They can be more daintily fried if they are steamed first, in which case

the slices should be cut one inch thick and should lie in salt and water

two hours before frying. Crumbs sifted through a coarse sieve are an

improvement.