Fried eggplant
Cut the eggplant into slices nearly three-quarters of an inch thick, peel these and lay them in a bowl of cold, salted water, putting a plate on them to keep them under the surface of the liquid. At the end of an hour remove the vegetables from the water and wipe dry on a clean cloth. Dip each slice in beaten egg, then in cracker crumbs and lay on a platter. Set in the ice-box for an hour and fry to a golden brown in deep boiling cottolene or other fat. Drain in a colander lined with tissue paper and pile on a folded napkin on a hot platter.