Recipes

Fried Eggplant

Recipe No. 593 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings, approximately 2 to 3 slices per serving.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 593 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Eggplant — 25 pounds
  • Eggs, slightly beaten — 19 eggs (1 No. 56 dipper)
  • Water — ¾ pint (½ mess kit cup)

Salt — 2½ ounces (5 mess kit spoons)

  • Bread crumbs or flour, sifted — 12 ounces (1 mess kit cup)
  • Fat (for frying) — as needed

Directions

  1. Wash eggplant; cut into slices ¼ inch thick. Pare slices.
  2. Combine beaten egg, water and ½ of the salt.
  3. Add remaining salt to bread crumbs or flour.
  4. Dip slices of eggplant into egg mixture; drain. Dip into crumbs or flour.
  5. Fry in deep hot fat (350° F.) until golden brown and tender.
  6. Drain on absorbent paper.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Eggplant — 2 lb Eggs, slightly beaten — 1½ eggs Water — 2 tbsp Salt — about 1¼ tsp Bread crumbs or flour, sifted — 1 oz Fat (for frying) — to taste

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 593, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.