A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). You may pare them before you put them into the frying pan, or you may pull off the skins when you take them up. You must not remove them from the water until you are ready to cook them, as the air will turn them black.
Preserved exactly as written in the original source
Cut the egg-plants in slices a quarter of an inch thick
Soak them for half an hour in cold water, with a teaspoonful of salt in it
Have ready some cracker or bread crumbs and one beaten egg
Drain off the water from the slices, lay them on a napkin
Dip them in the crumbs and then in the egg
Put another coat of crumbs on them
Fry them in butter to a light brown
The frying pan must be hot before the slices are put in—they will fry in ten minutes
Modern guidance to help you succeed with this vintage recipe
Salting and soaking the eggplant slices draws out bitter compounds and excess moisture through osmosis, which prevents the spongy flesh from absorbing too much fat during frying. The double-breading technique (crumbs-egg-crumbs) creates a protective barrier that crisps up beautifully while keeping the interior tender. Starting with a hot pan ensures immediate surface coagulation, forming a golden crust that seals in moisture and prevents sogginess.
The eggplant can be sliced and soaked in salted water up to 2 hours ahead; keep refrigerated and covered. The breading, however, should be applied just before frying to prevent the coating from becoming soggy. Fried eggplant is best served immediately for optimal texture.
Store leftover fried eggplant in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes to re-crisp the coating. Do not microwave, as this will make the breading soggy.
AI-generated tips from Chef Cecil's culinary database
The eggplant can be sliced and soaked in salted water up to 2 hours ahead; keep refrigerated and covered. The breading, however, should be applied just before frying to prevent the coating from becoming soggy. Fried eggplant is best served immediately for optimal texture.
Store leftover fried eggplant in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes to re-crisp the coating. Do not microwave, as this will make the breading soggy.
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