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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
  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

1) Preheat oven to 350° F.

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.

12) Crumble bacon over top and garnish with parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Everyday, Healthy
Cook Time: 
90 Minutes

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Your rating: None
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1112 Calories from Fat 594

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 33.2 g166.2%

Trans Fat 0 g

Cholesterol 372.1 mg124%

Sodium 3089.9 mg128.7%

Total Carbohydrates 86 g28.7%

Dietary Fiber 18.9 g75.7%

Sugars 20.7 g

Protein 44 g87.8%

Vitamin A 70% Vitamin C 80%

Calcium 39.3% Iron 127.9%

*Based on a 2000 Calorie diet

Clam And Eggplant Casserole Recipe