Eggplant Fried

Peel some eggplants; cut them into three-eighths of an inch slices, and from these remove round pieces two and a half inches in diameter, using a pastry cutter for the purpose; roll them in flour and then fry to a fine color, or they can be fried plain without any flour.

Another Way is to cut peeled eggplant into three-eighths of an inch slices and divide these into squares; salt over and drain for fifteen minutes on a sieve; wipe on a cloth and flour them quickly, a few at a time; drop them into very hot frying fat, and when done and of a fine color drain, salt and dress either kind on a napkin.

Breaded Eggplant.—Cut each slice a quarter of an inch thick; remove from them rounds two and a quarter inches in diameter; dip them in flour, then in beaten egg, and lastly in bread-crumbs; smooth the breading with a knife and fry to a fine color; drain and dress on a napkin.