Peel a medium-sized eggplant and cut into six slices through the length. Season, flour and deep fry them. Sandwich the slices together two by two with the following mixture: chop the flesh of a small fried eggplant, add the coarsely chopped flesh of
Arrange the sandwiched slices in an oiled earthenware dish just large enough to hold them, sprinkle with oil and cook in a moderate oven for 30 minutes.
Serve as they are on the same dish, either hot or cold.
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