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A mighty nice preparation of a might nice vegetable.



  1. Cut the egg plant into thin slices and lay the slices in water for six hours.
  2. Beat two eggs and dip the eggplant slices into the beaten mixture.
  3. Make breading by pounding cracker or stale bread crumbs and seasoning with pepper and salt.
  4. Roll the eggplant slices in the breading.
  5. Melt butter into a frying pan and brown the eggplant slices.




Replace butter with light-spread margarine




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