The Italian Cook Book / The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups

by Maria Gentile

101

STEWED EGG-PLANTS

(Melanzane in umido)

Remove the skin, cut them into cubes and place on the fire with a piece of butter. When this is all absorbed, complete the cooking with tomato sauce (No. 12).

102

EGG-PLANTS IN THE OVEN

(Melanzane al forno)

Skin five or six egg-plants, cut them in round slices and salt them so that they throw out the water that they contain. After a few hours dip in flour and frying oil.

Take a fireproof vase or baking tin and place the slices in layers, with grated cheese between each layer, abundantly seasoned with tomato sauce (No. 12).

Beat one egg with a pinch of salt, a tablespoonful of tomato sauce, a teaspoonful of grated cheese and two of crumbs of bread, and cover the upper layer with this sauce. Put the vase in the oven and when the egg is coagulated, serve hot.