EGG-PLANTS IN THE OVEN
(Melanzane al forno)
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 or 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.
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