Fried Eggplant Or Zucchini(Ca 1940'S Wartime)

1. 1

   Cut vegetable into 1/2-inch slices.

2. 2

   Pare and sprinkle with salt and pepper.

3. 3

   Lay slice upon slice and place a plate upon the top.

4. 4

   Let stand about 2 hours.

5. 5

   The salt will draw out the bitter flavor.

6. 6

   A half hour before serving, wipe each slice dry.

7. 7

   Dip in beaten egg, then in cracker dust and saute in hot fat.

8. 8

   Put a pan in the oven or other place where it can be kept hot; lay a piece of absorbent paper in the pan and upon it place the slices as they come crisp and brown from the frying pan.

9. 9

   Serve on a hot platter with slices overlapping.

* Per serving · 4 servings · Values may vary.

No additional tips available.