Peel and slice egg plant about 1/4 inch thick, sprinkle with salt and press under a weight for 4 hours. Rinse each slice in cold water, dry, dip in egg and bread crumbs and fry nice brown.
Featured Local History
Find out the history of the city around you with this collection of over 130 local history articles published in the Ann Arbor Observer. The articles (many written by renowned local historian and author Grace Shackman) describe everything in Ann Arbor, from its churches to its shops to its gardens. Articles are illustrated by a large collection of photographs from Ann Arbor's early days to its present days.
