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Fried Eggplant

Pare an eggplant, cut in thin slices, sprinkle with salt and pile on a plate. Cover with weight to extract the juice and let stand for one and a half hours, or soak in brine for same time. Dredge with flour and fry slowly until crisp and brown, or dip in egg and crumbs, fry. 1 eggplant 1 cup crumbs