Italian Eggplant

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large eggplant
  • 2 slices of bacon, cubed
  • 1 onion, finely minced
  • 1 large tomato, peeled, seeded and chopped
  • ½ cup chopped celery
  • 1 egg, beaten
  • Salt and freshly ground black pepper
  • 8 black olives, pitted and sliced (imported black olives are best)
  • 6 flat anchovy fillets, chopped
  • ¾ cup soft fresh bread crumbs
  • ½ cup grated Parmesan or Romano cheese


  1. Preheat oven to moderate (325°F.).

  2. Peel and cube the eggplant. Steam the cubes over hot water for five to ten minutes, or until nearly tender.

  3. Cook the bacon until crisp. Mix the crisp pieces with the eggplant, onion, tomato, celery, egg, salt and pepper to taste, the olives, anchovies and half of the bread crumbs.

  4. Pour the mixture into a greased baking dish. Combine the remaining bread crumbs with the cheese and sprinkle over the top of the casserole. Bake for thirty minutes.

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