Slightly Italian Oysters from The Clay-Pot Cookbook by Georgia Sales
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 goo...
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Ingredients
- ½ cup bread crumbs or crushed melba toast
- 2 teaspoons dried oregano Dash of cayenne
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Maggi seasoning
- 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
- ¾ pound Monterey Jack cheese, sliced
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