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Eggplant Clam Bake

Farm.Fares's picture
Ingredients
  Eggplants 2 Large
  Canned minced clams 3 Ounce, drained (2 cans, 1 1/2 ounce each)
  Cracker crumbs 2 Cup (32 tbs)
  Butter/Margarine 4 Tablespoon, melted
  Eggs 2 , beaten
  Salt To Taste
  Pepper To Taste
  Milk 2 Tablespoon (optional)
Directions

GETTING READY
1. Preheat the oven to moderate, 325°F, 170°c, gas mark 3.
2. Grease a 2 quart baking pan or individual casseroles.

MAKING
3. Peel and cut the eggplant in 1inch thick slices and dip them in water for 20 minutes.
4. Take it out and pat dry on paper towel.
5. In a pan add oil and cook the slices until soft (15 minutes).
6. Remove the excess oil by keeping the slices between paper towels.
7. Put it in a bowl and make it into mash.
8. To this mash add all the other ingredients, except ½ cups crumbs and if it seems dry add the milk.
9. Place in the greased baking pan or individual casseroles.
10. Sprinkle the remaining crumbs on top and bake in the preheated oven doted with butter for 30 minutes or until brown.
11. Take it out and let it rest for 10 minutes.

SERVING
12. Serve hot and serve with a mixed salad or sour dough bread. Excellent for lunch as well as dinner.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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