Egg-Plant - Broiled

Split the egg-plant in two lengthwise, peel it and remove the seed. Put it in a crockery vessel and sprinkle salt on it; leave it thus nearly an hour, then take it off, dip it in egg beaten with salt, pepper, and chopped parsley, then boil it; serve with a maitre d hotel sauce.

Fried

Peel and cut in slices, lay the slices in a vessel, sprinkling salt over every layer, and leave thus half an hour and drain. Dip the slices in batter for frying vegetables, drop them in hot fat, and turn them into a colander when fried; sprinkle salt all over, and serve.

Saute

Put the slices with salt half an hour m a vessel as directed in the above. Drain them, and then fry them on both sides with a little butter in a frying-pan. Serve warm, with salt and pepper to taste.

Stuffed

Proceed as for stuffed cucumbers in every particular.