Craig Claiborne

Mildred Knopf’s Eggplant Casserole

Preparation info

  • 12

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 small eggplants
  • 2 cups olive or vegetable oil
  • 3 cups

Method

  1. Preheat oven to hot (400°F.).

  2. Wash the eggplants but do not peel. Cut into one-quarter-inch slices. Season the slices with salt and pepper. Brown slices lightly on both sides in the oil in a large skillet. As the slices brown, drain them on