However, it has been found that
much of this flavor may be removed by soaking the eggplant in strong
salt water or by sprinkling it with salt after it has been sliced and
then allowing it to stand for some time. It may be prepared in a variety
of ways; so, if the members of the family care for it, the housewife
will find it of great assistance in planning and preparing meals.
127. SAUTED EGGPLANT.--The usual way of preparing eggplant is to cut it
into slices and then saute it. As the slices are dipped into beaten egg
and then into crumbs before sauteing, the food value of this vegetable
is increased and its flavor improved.
Peel the eggplant and then cut it into 1/4-inch slices. Sprinkle salt
over the slices and let them stand for 1 hour or more; then pour off the
juice that has collected. Beat an egg slightly, and to it add a few
tablespoonfuls of milk or water. Dip the slices of eggplant first into
the beaten egg and then into crumbs. When sufficiently coated, saute in
shallow fat, browning first on one side and then on the other.
Serve hot.
[Illustration: FIG. 16]
128. BAKED EGGPLANT.--An attractive dish can be made by removing the
contents from an eggplant, filling the cavity with a well-seasoned
stuffing, and then baking the stuffed eggplant. When an eggplant is
prepared in this way, it will appear as in Fig. 16.
BAKED EGGPLANT
(Sufficient to Serve Six)
1 medium-sized eggplant
2 c. dried bread crumbs
1/2 c. milk
2 tsp. salt
1/8 tsp.
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