Cut the egg plant in slices one-half an inch thick without removing the skin. Steam till tender, dip each slice in powdered crumbs, then in egg, and in crumbs again; saute on both sides, in lard, butter or drippings till tender.

Stuffed Egg Plant

Boil the egg plant till tender, cut in halves, remove the insides and mash; season with butter, pepper and salt; if you like, add two tablespoonfuls of grated cheese or one-half cup of almonds cut very fine, put back in the shells, cover with buttered crumbs, brown in the oven.