Breaded Eggplant

Ingredients

• Pare, and cut into thick slices
• boiling salted water
• into flour
• into cream, or milk and egg
• into fine bread or cracker crumbs
• a small piece of vegetable butter

Method

1. 1

   Pare, and cut into thick slices.

2. 2

   Drop into boiling salted water, and cook until slightly underdone; then drain.

3. 3

   Dip each piece first into flour, then into cream, or milk and egg, then into fine bread or cracker crumbs.

4. 4

   Lay in a baking pan.

5. 5

   Brush over with cream, or milk and a small piece of vegetable butter.

6. 6

   Cover, and bake until thoroughly done; then remove the cover, and brown lightly.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 99. The excerpt below is the record exactly as published.

BREADED EGGPLANT Pare, and cut into thick slices. Drop into boiling salted water, and cook until slightly underdone; then drain. Dip each piece first into flour, then into cream, or milk and egg, then into fine bread or cracker crumbs. Lay in a baking pan. Brush over with cream, or milk and a small piece of vegetable butter

Cook this with the app: pantry check, scaling, and the assistant.