Asparagus and Eggplant Mornay

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 large slices of eggplant, ½ inch thick
  • 3 teaspoons salt
  • teaspoon freshly ground black pepper
  • Flour
  • ½ cup salad oil
  • 2 pounds fresh asparagus Sauce Mornay


  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 inch of boiling water and the remaining salt. Cover and cook for ten to fifteen minutes. Drain.

  3. Place a bundle of asparagus over each slice of sautéed eggplant. Serve with Sauce Mornay.

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