Egg Plant, Breaded And Fried (American Style)

No. 679. - Prepare the Egg Plants as in No. 678. Season them with salt and pepper, dip them in beaten eggs, and then in raspings of bread. Fry them in hot lard, drain them, and serve them on a napkin.

Egg Plant, Lyonnaise

No. 680. - Peel four Egg Plants and cut them in quarters. Parboil them for fifteen minutes in water lightly salted, drain them and trim and cut them in scollops. Put them in a flat saucepan with a piece of butter, season with salt and pepper, and fry them to a nice, bright color. Before serving add a little finely chopped parsley.

Egg Plant With Cheese, Neapolitan Style

No. 681. - Peel and slice three Egg Plants, sprinkle a little salt between each slice, and replace them in shape again. After half an hour press them dry, then fry them in olive oil and drain them on a napkin. Season them with salt and pepper and arrange them in a buttered baking dish, with a little grated Parmesan cheese between each slice. Sprinkle fresh bread crumbs and grated cheese, over the top, moisten them with a few drops of olive oil, wipe the borders of the dish, and bake them in a moderate oven.

Egg Plant, With Cream And Cheese

No. 682. - Prepare the Egg Plant as in No. 680. Fry them in clarified butter and place them in a baking dish, with a reduced cream sauce, in which add four ounces of grated Parmesan cheese, sprinkle fresh bread crumbs over the top, and a piece of butter divided into small pieces, and bake in an oven.

Puree Of Egg Plant

No. 683. - Cut three Egg Plants into halves and fry them in hot lard. Then drain them on a napkin with the cut side on the bottom. When cold peel them, cut them into small pieces, put them in a saucepan with a piece of butter and let them simmer until the moisture is reduced. Season with salt, pepper and nutmeg. Add four spoonfuls of Allemande or Cream sauce, and when well mixed rub it through a fine sieve. Before serving add a piece of butter.

Stuffed Egg Plant, American Style

No. 684. - Cut four Egg Plants into halves lengthwise, and with a knife cut around the inner part, close to the skin, without detaching it. Fry them in hot lard and drain them on a linen towel, the side which is cut being downward. Then scoop out the middle part so as to leave only the shell. When they are all prepared chop finely that which you scoop out of the Egg Plant. Put in a saucepan two fine chopped onions with a piece of butter. Fry them lightly and add the chopped Egg Plant with four ounces of fine chopped mushrooms. Reduce the moisture, then add four spoonfuls of Espagnole sauce, one handful of fresh bread crumbs and a little fine chopped parsley. Season with salt, pepper and nutmeg. Stir them well together, adding in slowly the yolks of five raw eggs. When well mixed fill the shell of the Egg Plant, arrange them together in a buttered pan, sprinkle bread crumbs over them, put a piece of butter in each and bake them in a slow oven. Serve with a brown Italian sauce.