BAKED EGGPLANT WITH CHEESE
Cover two eggplants with boiling water and let stand for ten minutes. Drain, peel, slice thin, cut each slice in four, season with salt and pepper, and fry. Cook together one tablespoonful each of butter and flour, add one cupful of milk and half a cupful of stock, and cook until smooth and thick, stirring constantly. Season with salt and cayenne. Put the fried eggplant into a buttered baking-dish in layers, covering each layer with grated cheese and sauce. Have cheese on top. Sprinkle with crumbs, dot with butter, and bake for twenty minutes.
FRIED EGGPLANT
Peel and slice an eggplant and soak over night in cold salted water. Drain and cover with cold water for half an hour. Wipe dry, dip in seasoned flour, or in flour, beaten egg, and crumbs. Fry in deep fat. Grated cheese may be mixed with the crumbs. Serve with White, [Cream], [Tomato], or [Caper Sauce].