Ingredients
- 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
Directions
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. 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.
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.
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By gfjones68
on February 08, 2011
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Awful, just plain awful. Tried feeding it to the dog, she sniffed it and walked away! Giving it 1 star only because 0 isn't an option.
By mbreed_10098636
Macedon, NY
on October 08, 2009
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After reading the advise of others, I added sauteed onion, garlic and lemon peel to the recipe. If I make it again, I will dice and cook eggplant for a shorter period of time. 10 min. was too much. I'd rinse it, as it was just a little too salty. Also, it only needed a splash of the *clam juice/half & half, and the cracker crumbs should be added as topping AFTER the *. Since my husband doesn't like the taste or consistency of eggplant, he didn't like it...perhaps some one can recommend a way for eggplant to taste crunchy like bacon - lol
By koyanadel_5502749
Avon, CT
on November 22, 2008
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It's so good I have to invent a word for it. Delorcious! I think for those who complained about the consistency and tasting bland, they did not season the water. I put some Goya Adobo. Next time, I will add lemon juice. It was a great taste for an unlikely combination. I can see where a better cook could respect the dish's ingrediedients and make it their own.
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