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Fried Eggplant

Pare and slice the eggplant as desired and dip at once into egg (previously seasoned with salt and pepper) and then into cornstarch, seeing to it that every part is well covered. Fry in deep hot fat to a rich brown. Lay on brown paper until served, to absorb any extra grease. Eggplant cooked in this way will be found very delicate and digestible.