1 medium eggplant
1 tsp salt
Pepper to taste
Approx. 16 salted crackers (rolled)
Fat or Bacon drippings, if possible
Peel and cut eggplant, add salt and boil until tender in small amount of water. Drain and
cool. Mash cooled eggplant and add slightly beaten eggs, pepper and rolled cracker crumbs.
Stir and add more crackers if necessary to make a stiff batter. Spoon into hot fat by
tablespoon and flatten down slightly. Fry until nicely browned on both sides. Serve with
lemon. Bacon grease improves flavor, but any frying fat may be used.
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