Egg plant belongs to the family of the deadly night-shade, the same as the potato, tomato, peppers and tobacco, and contains an irritating principle which should be removed by thorough parboiling when used.
Cut egg-plant into 1/2 - 3/4 in. slices, put into a large quantity of cold water, heat to boiling and boil 5 m; drain, repeat the process, add salt to the third water and boil until just tender; drain thoroughly.
Drop spoonfuls of the following batter on well oiled griddle or dripping pan, lay on slices of the egg plant and cover with the batter. Brown delicately on both sides on the griddle or bake in a quick oven to a delicate brown. Serve at once.
1 1/2 cup boiling water
1/3 teaspn. salt
Heat oil (without browning), add flour, stir smooth, add water, stirring; when smooth, remove from fire, add beaten eggs, salt and crumbs.