The National Cook Book, 9th ed.

by Hannah Mary Peterson

EGG-PLANT, No. 3.

154. Peel your egg-plant and cut it in thin slices, each slice may be cut in four or five pieces according to the size of the plant. Beat some eggs and have ready some bread crumbs or grated cracker; season your egg-plant, dip each piece in the egg, then in the crumbs, and fry them in hot lard of a handsome brown on both sides.