Scalloped Egg-Plant

Ingredients

• an egg-plant of medium size
• a pint-bowl full of stale bread
• four tomatoes
• two tablespoonfuls of fat
• salt
• pepper
• a little cayenne-pepper
• about a tablespoonful of butter

Method

1. 1

   Slice egg-plant, sprinkle with salt, soak bread in water.

2. 2

   Fry egg-plant until brown.

3. 3

   Fry tomatoes, add squeezed bread, season, and heat.

4. 4

   Layer in baking dish with egg-plant, top with crumbs and butter, bake until brown, and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 227. The excerpt below is the record exactly as published.

SCALLOPED EGG-PLANT. Peel an egg-plant of medium size, slice it quarter of an inch thick, sprinkle each shce with salt, lay them in a deep bowl, and let them stand in a cool place for an hour. Soak a pint-bowl full of stale bread in cold water. Fry the egg- plant in a large frying-pan containing smoking-hot fat half an inch deep ; when one side is brown, turn the slices, and brown the other side ; when each slice is brown, remove it from the frying-pan with a skimmer, and lay it on a dish. When all the egg-plant is fried, put four tomatoes, peeled and sliced, into the same frying-pan, adding two tablespoon- fuls of fat if there is not that quantity in the pan, and fry them for five minutes ; then squeeze the bread in a colander to remove any excess of water, add it to the tomatoes, sea- son the mixture highly with salt and pepper, using also a little cayenne-pepper, and stir it over the fire until it is scalding hot. If fresh tomatoes are not at hand, tomato- sauce or canned tomatoes can be used. When the bread and tomatoes are scalding hot, put them into a baking-dish in layers with the fried egg-plant, dust some bread-crumbs or cracker-dust over the top, season them with salt and pep- per, put over them in small pieces about a tablespoonful of butter

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