Eggplant Italian Style

Ingredients

• 1 medium-sized eggplant
• 1 small onion, sliced
• Salt and cayenne
• ½ cup butter
• Flour for dredging
• 1 cup tomato juice
• 1 garlic clove, minced
• ¼ teaspoon granulated sugar

Method

1. 1

   Peel eggplant and cut in ½ inch slices.

2. 2

   Salt well and place under weighted plate to extract the acrid flavor.

3. 3

   After 1 hour, drain, dredge with flour, dash with cayenne and slowly fry in 3 tablespoons of the butter on both sides.

4. 4

   In another pan, fry garlic and onion in remaining butter until golden.

5. 5

   Add tomato juice and sugar and simmer until well combined.

6. 6

   Then lay the fried eggplant in this sauce.

7. 7

   Cover and simmer 10 minutes, basting frequently.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 24. The excerpt below is the record exactly as published.

4 cup butter, melted i tablespoon Parmesan cheese i hard-boiled egg Salt and paprika i tablespoon minced parsley Cut off tops of finnochio and quarter the heads. Cook until tender in salted boiling water. Drain and place in a buttered baking dish, cut sides up. Pour butter over, then grated egg. Mix crumbs and cheese and sprinkle over. Brown in hot oven (4000 F.). Dash with salt and paprika and sprinkle with parsley. EGGPLANT ITALIAN STYLE 1 medium-sized eggplant 1 small onion, sliced Salt and cayenne % cup butter Flour for dredging 1 cup tomato juice 1 garlic clove, minced lA teaspoon granulated sugar

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