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Egg-Plant Oysters

Wash a medium sized egg-plant, throw into a kettle of boiling water, and boil until tender, but not broken. When done, take out the inside, mash, season highly with salt, pepper and butter. Beat the yolks of three eggs until light, stir them into the mixture, add sufficient bread crumbs (about one cup) to slightly thicken. Fry the same as Corn Oysters. Serve very hot for breakfast.