For eggplant slices
Five or six egg-plants, skinned and cut in round slices
Salt
Flour for coating

Oil for frying

For filling
Grated cheese
Tomato sauce (No. 12)*

For Topping
One egg
A tablespoonful of tomato sauce
A teaspoonful of grated cheese
Two teaspoonfuls of breadcrumbs

* For recipe see Gentile's "Salsa di Pomidoro"

"Skin five or six egg-plants, cut them in round slices and salt them so that they throw out the water that they contain. After a few hours dip in flour and frying oil.

Take a fireproof vase of baking tin and place the slices in layers, with grated cheese between each layer, abundantly seasoned with tomato sauce (No. 12).

Beat one egg with a pinch of salt, a tablespoonful of tomato sauce, a teaspoonful of grated cheese and two of crumbs of bread, and cover the upper layer with this sauce. Put the vase in the oven and when the egg is coagulated, serve hot."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org.... P.S. This recipe is very similar to the now famous "Eggplant Parmigano" that is ever-present in modern-day Italian cookbooks. In fact, the addition of a top coat made with breadcrumbs, gives it a distinct look. Photo and notes: Mary Melfi.

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