This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Pare the egg plant and cut it in slices one-fourth inch thick. Season lightly with salt and pepper, egg and crumb, as in making croquettes, and fry to a golden color in fat hot enough to brown a bit of bread in one minute.
3 cupfuls egg plant cut in 1/2 inch cubes 1 1/2 cupfuls brown stock Few grains nutmeg 2 tablespoonfuls flour 2 tablespoonfuls butter
Plunge the egg plant into boiling, slightly-salted water and cook till tender, about twenty minutes. Make a brown sauce of the butter, flour, seasonings and the stock. Drain the egg plant into the stock-pot, add to the sauce and re-heat.
1 1/2 tablespoonfuls minced sardines
1 1/2 cupfuls canned tomato juice
Salt and pepper to taste
1 teaspoonful minced parsley
Boil the egg plant cubes for twenty minutes. Drain, add the butter and other ingredients, and simmer until heated and slightly thickened. Serve very hot.
Cook a good-sized egg plant fifteen minutes in boiling, salted water to cover. Cut a slice from the top and with a spoon remove the pulp, taking care not to work too close to the skin. Chop the pulp and add 1 cupful of soft whole wheat bread crumbs. Melt 2 tablespoonfuls butter, add 1/2 tablespoonful onion, chopped fine, and cook five minutes; or use bacon or ham fat instead of butter.
Add to the chopped pulp and bread, season with salt and pepper, and, if necessary, moisten with a little stock; cook five minutes, cool slightly and add one beaten egg. Re-fill the egg plant, cover with buttered bread crumbs and bake twenty-five minutes in a hot oven. A half cupful of minced ham or a little cooked bacon may be added if desired.