Breaded Egg-plant.
Slice nearly half an inch thick; pare each slice and lay in salt and water one hour. Wipe dry, dip in beaten egg, then in rolled cracker, and fry to a fine brown in salted lard or dripping.
Slice nearly half an inch thick; pare each slice and lay in salt and water one hour. Wipe dry, dip in beaten egg, then in rolled cracker, and fry to a fine brown in salted lard or dripping.