- 2 large eggplant
- 1 teaspoon House Seasoning, recipe follows
- 5 tablespoons butter
- 1 (10-ounce) can minced clams, drained, juice reserved
- 1 cup cracker crumbs
- 1/2 cup half-and-half
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.
Blend the half-and-half with the reserved clam juice. Taste and add salt, if needed. Pour 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.
- 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.