Egg-Plant (Aubergine) ‘Sauté.’
Peel one or two fruits and cut them into slices a quarter of an inch thick. Sprinkle with salt, and pile them one on the top of the other on the underside of a plate. Put a weighted plate on the top of the pile and let it stand for an hour to press out the juice. Then dip the slices in egg and bread-crumbs, or in egg and flour, and sauté on both sides in lard or dripping. Serve hot.