cracker- or bread-crumbs
1 - When the eggplant has been pared, cut it in thin slices and sprikle salt over each slice.
2 - Then lay the slices one upon another in a pile with a plate on the top, to stand under a weight for 1 1/2 - 2 hours.
3 - This will draw out some of the juice and reduce the bitterness of the flavor.
4 - Before cooking, dredge each slice with flour.
5 - Fry them slowly in butter until they turn crisp and brown.
6 - Or the slices may be wiped, after being pressed, tehn dipped in beaten egg and rolled in bread- or cracker-crumbs
before being fried in hot fat.
7 - It is well to spread them on brown paper that will absorb part of the fat before serving.