Fried Egg-plant I

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


Pare an egg-plant and cut in very thin slices. Sprinkle slices with salt and pile on a plate. Cover with a weight to express the juice, and let stand one hour. Dredge with flour and sauté slowly in butter until crisp and brown. Egg-plant is in season from September to February.