Sauteed Sliced Eggplant

 Another recipe clipped from the New York Times, this marks the end of Hiho's recipe box. What remains left in the box is ancient cards in unknown order and of increasingly archaic culinary traditions most of which I will never ever make.

Ingredients

1 medium eggplant

2/3 cup fine dry bread crumbs

1/3 cup grated Parmesan cheese

2 teaspoons salt

1/2 teaspoon celery salt

1/4 teaspoon freshly ground black pepper

2 eggs

2 Tablespoons milk

flour for dredging

oil

Process

1. Peel and cut the eggplant into slices one-half-inch thick. Set aside. 

2. Combine the bread crumbs, Parmesan cheese, salt, celery salt, and pepper. Set aside.

3. Beat eggs together with milk. Set aside. 

4. Dip the eggplant slices in the flour, then in the egg and milk, then in the seasoned bread crumbs. 

5. Saute in a ten-inch skillet in hot oil until golden turning to brown on both sides.

6. Drain on paper towels and serve sprinkled with additional celery salt if desired. 

Yield: 6 to 8 servings