Egg-Plant

Ingredients

• One small egg-plant
• two eggs
• four tablespoonfuls of bread crumbs
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• three ounces of butter

Method

1. 1

   Slice the egg-plant thinly, soak in boiling water for ten minutes, then drain and dry.

2. 2

   Beat the eggs, dip egg-plant slices in eggs, season bread crumbs with pepper and salt, and roll egg-plant in crumbs.

3. 3

   Fry in melted butter until golden brown, serving arranged on a dish.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 52. The excerpt below is the record exactly as published.

One small egg-plant, two eggs, four tablespoon fuls of bread crumbs, one-half teaspoonful of salt, one-half teaspoonful of pepper, three ounces of butter

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