Eggplant Fried

Ingredients

• 1 quart water
• 1 tablespoonful salt
• Peel and cut the eggplant into thin slices
• dust with flour
• dip in beaten egg
• cover with bread crumbs
• ½ tablespoonful butter

Method

1. 1

   Soak eggplant slices in salted water for several hours.

2. 2

   Dry, dust with flour, dip in beaten egg, and cover with bread crumbs.

3. 3

   Fry in hot butter until golden brown on both sides.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 333. The excerpt below is the record exactly as published.

tablespoonful butter, add it to the succotash (if too thick, add a little milk) ; season with Y4 teaspoonful white pepper, and, if necessary, add more salt, cook a few minutes and serve. In place of fresh corn, canned com may be taken. Corn ft la Dor6. — Cut the com from 3 or 4 young ears of fresh corn, then measure ; there should be 1 heaping pint Place the com in a bowl, add Vs tablespoonful sugar, 2 eggs, and Vs teaspoonful salt. Set at the same time a saucepan with y, cupful fine-cut onion over the fire, add 2 ounces butter, and cook 5 min- utes; then add y^ can of tomatoes, 1 teaspoonful sugar, y, teaspoon- ful salt, and y4 teaspponf ul pepper, cook 10 minutes ; rub the toma- toes through a sieve, add them to the com ; mix all together ; put the preparation in a buttered dish and bake till firm, which will take from 10 to 15 minutea Serve in the same dish. Corn I'ltalionne. — Place a saucepan over the fire, with 2 fine- cut white onions, 1 ounce butter, 1 fine-chopped green pepper with- out the seeds, y^ cupful fine-chopped mushrooms, cook 5 minutes ; add y^ can of tomatoes, y, tablespoonful sugar, y^ teaspoonful salt, cook 15 minutes. Open 1 can of sweet corn and turn it into a dish, mix with 2 well-beaten eggs, 1 teaspoonful sugar, 1 teaspoonful salt ; remove the tomatoes, set them aside to cool ; then mix with the com. Butter a pudding dish, one which can be sent to the table, pour in the mixture ; place in a medium -hot oven till firm, which will take from 10 to 15 minutes. Eggplant^ Fried. — Peel and cut the eggplant into thin slices, lay them in a bowl; mix 1 quart water with 1 tablespoonful salt, pour it over the eggplant, put a small plate on top the slices YEaETABLES. 499 to keep ihem ander water^ let remain in the water for several hours ; or, if wanted for breakfast, all night. When ready to cook, dry the egg plant on a towel, dust with flour, dip in beaten egg, and cover with bread crumbs

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