Baked Eggplant

For baked eggplant make a dressing as for stuffed peppers, except that a little more salt, pepper, and butter or drippings are used. Cut the eggplant in two lengthwise, scrape out the inside, and mash it fine, then mix with the dressing and return to the shells. Place on a pan and in the oven. Cook forty-five minutes.

Fried Eggplant

For fried eggplant cut the vegetable in slices about half an inch thick and pare. Sprinkle the slices with salt and pile them upon one another, put a plate with a weight on top of the slices. Let them rest for an hour, then remove weight and plate. Add one tablespoon of water, half a tablespoon of salt, and half a teaspoon of pepper to an egg. Beat well. Dip the slices of eggplant in the (egg, then in dried bread crumbs. Spread on a dish for twenty or more minutes. Fry till brown (in deep fat).