THE COOKING OF VEGETABLE FRUITS, ETC. 259 
into some very hot frying fat, and fry them to a nice colour, drain, 
and dish up in crown shape on a serviette, garnish with fried 
parsley, and serve. 
Baked Stuffed Aubergines. — Peel the required number of auber- 
gines and cut them into slices lengthwise about a third of an inch 
thick ; sprinkle them with salt, leave them for an hour or two, and 
then wipe them carefully in a clean cloth. Now fry them lightly in 
olive oil, place them on a flat dish, and cover each slice with savoury 
meat or rice stuffing ; sprinkle some grated Parmesan cheese on top. 
Bake in a hot oven from 20 to 25 minutes, then dish up and serve. 
