Fried Egg Plant
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Can also be dipped in batter instead of egg and crumbs.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 135. The excerpt below is the record exactly as published.
a medium-sized egg plant two or three hours bef ore cooking. Peel and cut it in even slices about one-quarter of an inch thick. Place them on a dish, sprinkle each slice with a little salt and pepper. Put them in press with a heavy weight on top. This will extract ali the bitter tasto. Dip each slice in beaten egg, then in fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.