This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Cut a good-sized egg-plant into six parts, so that the peel remains intact on one side. Make four incisions inside of each piece, and fry them for one minute in boiling fat ; dig out the fleshy part of the egg-plant with a potato-scoop, and fill it. with any forcemeat at hand. Sprinkle the top with bread-crumbs and a little clarified butter; brown well in the oven for ten minutes, and serve.
 
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