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Fried Eggplant

Select a nice large eggplant, peel it, remove the seeds and cut it into pieces about one and one-half inches long and three-fourths of an inch wide. Put these on a plate, sprinkle them well with salt, and leave for an hour or two. Afterward put them on a cloth, twist it round and wring it well to extract as much juice as possible from the plant, but do not squeeze the pieces hard enough to break them. Sprinkle them over with flour, seeing that each piece is well covered, and place them in a frying-basket. Put a large lump of fat in a stewpan, and when boiling put it in the basket. As each piece of plant is nicely browned take it out of the basket, sprinkle it lightly with salt, and lay it on a sheet of paper in front of the fire for a minute or two, to drain as free from fat as possible. Spread a napkin over a hot dish, lay the eggplant on it, and serve.