{"id":7019,"slug":"fried-eggplant","title":"FRIED EGGPLANT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggplant","salt","flour","butter","egg","cracker"],"ingredients_norm":["eggplant","salt","flour","butter","egg","cracker"],"steps":["Pare eggplant, cut in very thin slices.","Sprinkle with salt, pile slices on a plate.","Cover with a weight to draw out juice; let stand one hour.","Dredge with flour and fry slowly in a little butter until crisp and brown, or dip in egg and cracker and fry in deep fat."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w33:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"107e306977da0bcea1c331709a843178c842b068bc28367412666d2ca71caff2","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-eggplant"}