Egg Plant

Ingredients

• egg plant
• egg yolk
• bread, grated
• salt
• pepper
• forcemeat
• gravy

Instructions

1. The purple ones are best; get them young and fresh.
2. Pull out the stem and parboil them to take off the bitter taste.
3. Cut them in slices an inch thick, but do not peel them.
4. Dip them in the yelk of an egg and cover them with grated bread, a little salt and pepper.
5. When this has dried, cover the other side the same way.
6. Fry them a nice brown.
7. They are very delicious, tasting much like soft crabs.
8. The egg plant may be dressed in another manner: scrape the rind and parboil them; cut a slit from one end to the other, take out the seeds, fill the space with a rich forcemeat, and stew them in well seasoned gravy, or bake them and serve up with gravy in the dish.