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Egg Plant, Fried

Peel one medium-sized egg plant, cut it into six round slices about half an inch in thickness, and season with half a tea-spoonful of pepper. Dip the pieces in beaten egg and fresh bread-crumbs, and fry them in hot fat for five minutes. Remove, salt slightly again, and drain them well. Serve on a hot dish over a folded napkin. (See also AUBERGINES.)