Oyster And Eggplant Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star, University of New Orleans, 1974 Ingredients:
1 medium eggplant |
1/4 cup butter |
3/4 cup chopped onion |
1/2 cup bread crumbs |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1-1/2 pints shucked oysters in their liquor |
1/2 cup light cream |
1/4 cup grated sharp cheddar cheese |
Directions:
1. Bake eggplant in a preheated 350 degree oven 50 minutes.
2. Peel and cut into 1” cubes and set aside.
3. Melt butter and sauté onion until golden.
4. Add bread crumbs, salt and pepper then mix well.
5. Remove from heat.
6. In heavy saucepan heat oysters in liquor until edges curl about 5 minutes.
7. Butter inside of casserole and sprinkle with 1/4 of the onion and bread crumb mixture.
8. Make a layer of half the oysters and eggplant adding a layer of onion mixture.
9. Repeat layers.
10. Sprinkle cream over top then cover with grated cheese.
11. Bake uncovered in a 350 oven for 15 minutes or until browned on top.
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