Reference > Farmer's Cookbook > VEGETABLES > Fried Eggplant II
  Fried Eggplant I Stuffed Eggplant  
CONTENTS · BIBLIOGRAPHIC RECORD

Fried Eggplant II

Pare an egg plant, cut in one-fourth inch slices, and soak over night in cold salted water. Drain, let stand in cold water one-half hour, drain again, and dry between towels. Sprinkle with salt and pepper, dip in batter, or dip in flour, egg, and crumbs, and fry in deep fat.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fried Eggplant I Stuffed Eggplant  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors