Pare and cut egg plant into slices half an inch thick. Sprinkle the slices with salt and pile them upon one another; put a plate with weight on top of the slices. Let it rest for an hour, then remove. Dust the slices with pepper and salt, cover with cracker crumbs and fry in deep oil or vegetable fat. Drain on paper and serve very hot.
1 quart diced egg plant 1 pint water 1 cup milk
2 tablespoons butter 2 tablespoons flour 1 teaspoon salt
1/4 teaspoon celery salt
Peel the egg plant, and cut into three-quarter inch cubes. Cook in boiling, salted water. When tender, drain off the liquid. Make a white sauce of the milk, flour, butter, celery salt and one-half the salt. Mix the egg plant with the white sauce, and cook a few minutes.
Select a firm, unspotted egg plant. Boil in salted water fifteen minutes, turning frequently to insure even cooking.
Remove the top and the pulp by the aid of a knife and spoon or cut in halves. Leave about one-third of an inch thickness next to the skin. Put one tablespoon butter, one-half teaspoon salt, and one-half of a small onion thinly sliced in a double boiler. Cook ten to fifteen minutes. Then add one cup of stale bread crumbs, and mix with the butter and onions. Chop the pulp, and add the buttered crumbs. Add one to two tablespoons water. Refill the egg plant, and bake in the oven thirty to forty-five minutes.
1 quart diced egg plant 1 cup milk
2 tablespoons butter 2 cups bread crumbs
1/2 teaspoon salt
Peel the egg plant, and cut in three-quarter inch cubes. Soak in cold water, to which one tablespoon of salt to one quart of water has been added. Soak one-half hour or more. Cook in boiling, salted water. When tender, drain, add salt and milk, and pour over the egg plant. Melt the butter, and stir in the crumbs. Add the buttered crumbs, and bake in an oiled pan in a moderate oven until set.