Ingredients
2 small eggplants
1 onion, minced
3 tablespoons olive oil
3 tablespoons cheese
2 cans clams, minced
2 cups breadcrumbs
salt and pepper
Directions
Cook diced eggplant in salted, boiling water for 10 minutes; drain.
Saute onion in hot olive oil until soft, then add clams drained of liquid.
Place a thin layer of breadcrumbs in an oiled casserole, then a layer of eggplant and a layer of clams, season and repeat layers until ingredients are used up, then top with a layer of breadcrumbs.
Pour in the clam liquid, sprinkle with olive oil and bake in a moderate oven (350 degrees F.) for 45 minutes.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Courtesy of the New York Public Digital Gallery. | 
