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Ingredients
- 1 eggplant
- 1/4 lb. butter
- 1 1/2 c. cracker crumbs
- 1 egg, beaten
- 1 can minced clams
- salt and pepper to taste
Method
- Peel and dice eggplant, boil eggplant until clear; drain.
- Add butter, crumbs, egg and clams, including liquid from clams.
- Add all to buttered casserole dish.
- Bake at 350° for 30 to 40 minutes, until browned.