Fried Eggplant

1 eggplant              

Cracker-dust or bread-crumbs

Salt    

Egg

Cut the eggplant into one-half-inch slices, pare, and sprinkle each slice with salt. Lay slice upon slice and place a plate upon the top. Let stand two hours. The salt will draw out the disagreeably bitter flavour. Half an hour before serving, wipe each slice dry, dip in beaten egg, then in cracker dust or fine bread crumbs, and sauté in hot fat (may also be deep fried).Put a pan in the oven or in some other place where it can be kept hot.; lay a piece of absorbent paper in the pan, and upon it place the slices as they come crisp and brown from the frying-pan. Serve on a hot platter with the slices overlapping.