Fried Eggplant Or Zucchini(Ca 1940'S Wartime) - cooking recipe

Ingredients

eggplant or zucchini
salt and pepper
cracker dust or bread crumbs
1 egg

Preparation

Cut vegetable into 1/2-inch slices.
Pare and sprinkle with salt and pepper.
Lay slice upon slice and place a plate upon the top.
Let stand about 2 hours.
The salt will draw out the bitter flavor.
A half hour before serving, wipe each slice dry.
Dip in beaten egg, then in cracker dust and saute in hot fat.
Put a pan in the oven or 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 slices overlapping.