Eggplant and Cheese

Ingredients

• a very large cup of white sauce
• the eggplant
• a layer of grated cheese
• crumbs on top

Method

1. 1

   Pare the eggplant and cut in thin slices; sprinkle with salt, and pile with a weight on top.

2. 2

   After an hour, wash the slices in cold water and wipe dry; then dip into beaten egg and crumbs, and fry brown.

3. 3

   Make a layer of white sauce in a baking-dish, then a layer of eggplant, then cheese, then sauce again.

4. 4

   When full, put crumbs and cheese on top, and brown in the oven.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 9. The excerpt below is the record exactly as published.

Eggplant and Cheese.—Pare the eggplant and cut in thin slices; sprinkle with salt, and pile, with a weight on top. After an hour wash the slices in cold water and wipe dry; then dip into beaten egg and crumbs, and fry brown. Make a very large cup of white sauce

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