Asparagus and Eggplant Mornay

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 large slices of eggplant, ½ inch thick
  • 3 teaspoons salt

Method

  1. Sprinkle the eggplant slices with two teaspoons of the salt and the black pepper. Dust lightly with flour. Sauté in the oil, turning to brown both sides. Arrange on a serving platter.

  2. Cut the asparagus stalks into four-inch lengths and wash thoroughly. Tie them in six bundles. Place in a saucepan with one-half