SAUTÉD EGGPLANT. The usual way of preparing eggplant is to cut it into slices and then sauté it. As the slices are dipped into beaten egg and then into crumbs before sautéing, the food value of this vegetable is increased and its flavor improved.

Peel the eggplant and then cut it into 1/4-inch slices. Sprinkle salt over the slices and let them stand for 1 hour or more; then pour off the juice that has collected. Beat an egg slightly, and to it add a few tablespoonfuls of milk or water. Dip the slices of eggplant first into the beaten egg and then into crumbs. When sufficiently coated, sauté in shallow fat, browning first on one side and then on the other. Serve hot.

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