Eggplant

Wash eggplant and cut in slices about 1/2-inch thick.

Peel slices and cut in chunks.

Boil in salt water until tender.

Drain very carefully in sieve.

It's impossible to get too dry.

Mash well.

To an average size plant, add a little melted butter (1/4 cup), 2 beaten eggs and 4 tablespoons flour.

Mix well.

Warm skillet and have melted butter in it.

Drop little spoonfuls in and fry until brown on one side and turn like a pancake.

When frying, sprinkle with salt and Accent.