Do not pare your egg plants if they are to be fried, but slice
them about half an inch thick, and lay them an hour or two in salt
and water to remove their strong taste, which to most persons is
very unpleasant. Then take them out, wipe them, and season them,
with pepper only. Beat some yolk of egg; and in another dish grate
a sufficiency of bread-crumbs. Have ready in a frying-pan some
lard and batter mixed, and make it boil. Then dip each slice of
egg plant first in the egg, and then in the crumbs, till both
sides are well covered; and fry them brown, taking care to have
them done all through, as the least rawness renders them very
unpalatable.