Slightly Italian Oysters

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  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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Here's a totally improvised dish that delighted post-Yuletide guests surfeited with Christmas fowl. Be sure to place the oysters in the center, and don't overcook. Instead of olive oil, we used goose fat left over from the Christmas goose.


  • 2 pints shucked oysters, liquid reserved
  • 1 medium-sized eggplant, sliced
  • 1 tablespoon olive oil or goose fat
  • 2 medium-sized onions, sliced thin
  • 1 tomato, sliced
  • ΒΎ pound Monterey Jack cheese, sliced
  • Β½ cup bread crumbs or crushed melba toast
  • 2 teaspoons dried oregano Dash of cayenne
  • ΒΌ teaspoon freshly ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon Maggi seasoning


Presoak a clay pot, top and bottom, in water for 15 minutes.

Fry the sliced eggplant in 2 teaspoons olive oil (or goose fat) and set aside, fry the thinly sliced onions in the remaining olive oil and set aside. Place alternate layers of half the eggplant, the sliced tomato, onions, and half the cheese in the presoaked pot. Place the oysters in the center and top with the remaining eggplant and cheese, bread crumbs, and seasonings. Combine the oyster liquid with the Maggi seasoning and pour over.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 30 minutes.

Remove the top for the last 5 minutes of cooking to brown.

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