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Fried Eggplant with Parmesan Cheese

Peel the eggplant, cut it into quarters lengthwise, scoop out the seeds and cut it into convenient lengths. Rub a stewpan over with garlic, put in a large lump of butter, and melt it; then put in the pieces of eggplant, season to taste with salt, pepper, and a small quantity of grated nutmeg, and toss them about over the fire. Before the eggplant is quite done put in plenty of grated Parmesan cheese, and add more butter if necessary. When quite tender turn the eggplant onto a hot dish, with the cheese over it, garnish with sippets of hot buttered toast, and serve.