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Clam And Eggplant Casserole

birtle's picture
This amazingly delicious clam and eggplant casserole is any seafood lover's dream come true. Delicious flavors and aromas all there to please your senses. You are going to fall in love with it at the veery sight itself
Ingredients
  Butter 3 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Tablespoon
  Clam juice 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggplant 1 Large
  Egg 1
  Clams 1⁄2 Cup (8 tbs)
  Celery 1⁄3 Cup (5.33 tbs)
  Stuffed olives 1⁄4 Cup (4 tbs)
  Bread crumbs 1 Cup (16 tbs)
  Bacon strips 4
  Chopped parsley 1 Tablespoon
Directions

GETTING READY
1) Preheat oven to 350° F.

MAKING
2) Take a skillet and melt butter in it. Add flour and cook until mixture becomes smooth.
3) Add onion and seasonings.
4) Gradually stir in the milk and clam juice, stirring constantly.
5) Cook over low heat until mixture becomes thick, stirring constantly. Set aside and allow the mixture to cool completely.
6) Take another skillet and heat water in it. Add eggplants and cook until tender. Drain and set aside.
7) Add egg to the cooled white sauce and blend nicely.
8) Stir in eggplant, clams, olives and celery.
9) Take a 2 quart casserole and transfer the prepared mixture to it.
10) Sprinkle with bread crumbs and dot additional butter.
11) Bake for about 50 minutes.

SERVING
12) Crumble bacon over top and garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Clam
Cook Time: 
90 Minutes

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4.125
Average: 4.1 (20 votes)