Cut the eggplant in slices about a quarter of an inch thick; pare them; sprinkle with salt and pile one upon another, placing over them a plate with a weight on top. Let stand for an hour; remove the plate; dip the slices in beaten egg, to which has been added a tablespoon of water, half a tablespoon of salt and half a teaspoon of pepper. Then dip the slices in dried bread crumbs; spread on a dish for twenty minutes or more and fry until brown in deep fat.
Make a dressing as for stuffed peppers, using, however, a little more salt, pepper and butter. Cut the eggplant in two lengthwise; scrape out the inside; mash it fine; mix with the dressing and return to the shells. Place on a pan in the oven and bake forty-five minutes. Serve in the shells, placing a doily under each half.
Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle with dried bread crumbs and broil.