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X Italian Vegetable and Side Dishes
fried eggplant
Egg-plant (Aubergine) "Fritte" (breaded fried eggplant slices)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Ingredients

An eggplant, cut into round slices about half an inch thick
One teaspoonful of salt
Half a teaspoonful of pepper
Egg, beaten
Fresh bread-crumbs
Fat for frying



Directions

"Peel a fruit and cut it into round slices about half an inch thick, sprinkle with one teaspoonful of salt and half a teaspoonful of pepper, dip the slices into beaten-up egg and

fresh bread-crumbs, and then fry in hot fat for five minutes. Take them out, give a very slight sprinkle of salt, and drain them well. Serve very hot on a napkin."






Notes

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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