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Fried Eggplant

Peel a nice, firm, medium-sized eggplant. Cut it into twelve equal slices. Season them all over with one teaspoon salt and half teaspoon white pepper; turn in a little flour, lightly dip in a beaten egg and, lastly, roll gently in bread crumbs. Plunge into boiling fat and fry for five minutes. Drain well, sprinkle just a little salt over, dress on a hot dish and serve.