Boiled Eggplant

Peel the eggplants, cut them into moderate-sized pieces, put them into a saucepan of boiling water with a lump of salt, a pinch of parsley, and an onion stuck with two or three cloves, and boil them until tender. Prepare the following sauce: Put one ounce of butter into a small stewpan with one-third tablespoonful of flour, and mix it over the fire; then stir in a small bottle of tomato sauce, and keep on stirring until boiling, seasoning to taste with salt and pepper. When cooked, drain the eggplant, place them on a hot vegetable dish, pour the sauce over, and serve while very hot.

Boiled Eggplant With Parmesan Cheese

Peel the eggplant, cut it into halves lengthwise, and scoop out the seeds; then cut them into convenient lengths, place them in a saucepan of boiling water with a lump of salt, an onion stuck with three or four cloves, and a bunch of parsley, and boil them until tender. Prepare the following sauce: Mix well one ounce of butter and one tablespoonful of flour in a stewpan over the fire; then mix in gradually one-half pint of boiling water, and stir over the fire for five minutes, then move it to the side and stir in the juice of a small lemon. When the eggplant is cooked, drain it well, put it on a hot dish, with some pieces of toast underneath, pour the sauce over, and serve.

Broiled Eggplant

Peel an eggplant and cut it into six slices half an inch thick; put them in a dish and season with salt and pepper and pour over one tablespoonful of sweet oil. Mix well, arrange the slices on a broiler and broil for five minutes on each side. Remove them from the fire, place on a hot dish, spread over a gill of maitre d'hotel sauce, and serve.

Fried Eggplant

Select a nice large eggplant, peel it, remove the seeds and cut it into pieces about one and one-half inches long and three-fourths of an inch wide. Put these on a plate, sprinkle them well with salt, and leave for an hour or two. Afterward put them on a cloth, twist it round and wring it well to extract as much juice as possible from the plant, but do not squeeze the pieces hard enough to break them. Sprinkle them over with flour, seeing that each piece is well covered, and place them in a fry-ing-basket. Put a large lump of fat in a stewpan, and when boiling put it in the basket. As each piece of plant is nicely browned take it out of the basket, sprinkle it lightly with salt, and lay it on a sheet of paper in front of the fire for a minute or two, to drain as free from fat as possible. Spread a napkin over a hot dish, lay the eggplant on it, and serve.

Fried Eggplant With Parmesan Cheese

Peel the eggplant, cut it into quarters lengthwise, scoop out the seeds and cut it into convenient lengths. Rub a stewpan over with garlic, put in a large lump of butter, and melt it; then put in the pieces of eggplant, season to taste with salt, pepper, and a small quantity of grated nutmeg, and toss them about over the fire. Before the eggplant is quite done put in plenty of grated Parmesan cheese, and add more butter if necessary. When quite tender turn the eggplant onto a hot dish, with the cheese over it, garnish with sippets of hot buttered toast, and serve.