Fried Eggplant I

Directions

1. 1
   Pare an egg plant and cut in very thin slices.
2. 2
   Sprinkle slices with salt and pile on a plate.
3. 3
   Cover with a weight to express the juice, and let stand one and one-half hours.
4. 4
   Dredge with flour and sautee slowly in butter until crisp and brown.
5. 5
   Eggplant is in season from September to February.