- 4
Ingredients
- 2 large eggplant
- 1 teaspoon House Seasoning (recipe below)
- 5 tablespoons butter
- 1 can (10-ounces) minced clams, drained reserve juice
- 1 cup cracker crumbs
- 1/2 cup (4-ounces) half and half
Preparation
Step 1
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 4 to 6 servings
Preheat oven to 350 degrees F.
Peel the eggplant and cut it into thin rounds.
Bring a pot of water to a boil.
Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender.
Drain the eggplant well and mash it with 3 tablespoons of the butter.
In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs.
Dot with the remaining 2 tablespoons of butter.
Blend the half-and-half with the reserved clam juice.
Taste and add salt, if needed.
Slowly pour small amount of mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish,
otherwise, the dish will become too soupy.
Bake for 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.