BROILED EGGPLANT
Peel and cut into thin slices and soak for an hour in cold salted water. Drain and dry thoroughly. Soak for half an hour in a marinade of olive-oil seasoned with salt and pepper. Add a little lemon-juice to the marinade if desired. Broil and serve with [Maître d’Hôtel Sauce]. The slices may be dipped in egg and crumbs before broiling.