This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Pare the egg-plant, and cut in very thin slices. Sprinkle each slice with salt and pepper, pile them evenly, put a tin plate over them, and on this stand a flat-iron to press out the juice. Let stand one hour. Beat an egg lightly, and add to it a tablespoonful of boiling water, dip each slice first in this and then in bread crumbs. Put three table-spoonfuls of lard or dripping in a frying-pan; when hot, saute the slices, a few at a time, brown one side, then turn and brown the other. As the fat is consumed, add more, waiting each time for it to heat before putting in the eggplant. Drain on brown paper, and serve very hot. Tomato catsup should be served with it.
Pare the egg-plant, and cut it in slices about a quarter of an inch thick, sprinkle with salt and pepper, dredge thickly with flour, and saute as directed in preceding recipe.
Wash the egg-plant, put it in a kettle, cover with boiling water, and boil until tender (about a half-hour), then take it out carefully, cut it in half, and scoop out the soft portion, leaving the skin unbroken. Mash the egg-plant fine, add to it a large tablespoonful of butter, salt and pepper to taste. Mix well, and put back into the skin. Sprinkle the top lightly with bread crumbs, and put in the oven to brown.
Endive may be wilted the same as dandelions or lettuce.