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Fried Eggplant

Cut the eggplant in slices about a quarter of an inch thick; pare them; sprinkle with salt and pile one upon another, placing over them a plate with a weight on top. Let stand for an hour; remove the plate; dip the slices in beaten egg, to which has been added a tablespoon of water, half a tablespoon of salt and half a teaspoon of pepper. Then dip the slices in dried bread crumbs; spread on a dish for twenty minutes or more and fry until brown in deep fat.