Slice the aubergine lengthways into eight slices–about
Fry the slices in foaming oil and butter. When they are golden on both sides, drain them on absorbent paper, sprinkle with salt and serve at once. These slices must be hot and crisp.
Aubergine slices are good as part of a vegetarian dish. They can also be dipped in egg and dry breadcrumbs and fried.
© 1993 Ann and Franco Taruschio. All rights reserved.