Egg Plant

Ingredients

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

Instructions

1. Choose purple eggplants that are young and fresh. Pull out the stem and parboil them to remove the bitter taste. Cut them into slices an inch thick, but do not peel them.
2. Dip each slice in egg yolk, then cover with grated bread mixed with a little salt and pepper. Allow this coating to dry, then repeat the process on the other side.
3. Fry the coated slices until a nice brown color is achieved. They are very delicious, tasting much like soft crabs.
4. Alternative preparation: Scrape the rind and parboil the eggplants. Cut a slit from one end to the other, take out the seeds, and fill the space with rich forcemeat. Either stew them in well seasoned gravy or bake them, and serve with gravy in the dish.