Special Eggplant Casserole

Cooked until tender eggplant arranged to make first layer of this casserole. Sauteed onion and celery mixed with milk, flour, minced clams and egg cover eggplant. Casserole is topped with breadcrumbs, Parmesan cheese and baked golden brown.

Ingredients -

2 Medium Eggplants, peeled and cut into ½-inch cubes
1 cup Onion, chopped
1/2 cup Celery, chopped
1/2 stick Butter
1/2 cup All-Purpose Flour
1 cup Milk
1 (16 1/2 ounces) can Minced Clams, undrained
1 Egg, beaten
1 cup Dry Breadcrumbs
2 tablespoons Margarine, melted
2 tablespoons grated Parmesan Cheese

Preparation:

1. Preheat oven to 375 F.

2. Add water and pinch of salt to large saucepan. Bring to boil. Add eggplant. Boil until eggplant is just tender.

3. Drain eggplant in colander.

4. Arrange eggplant cubes in casserole dish.

5. Add ½ butter to small saucepan. Saute onions and celery until tender.

6. Stir in milk, flour, and clams and continue cooking until sauce thickens. Remove from heat.

7. Stir in egg.

8. Pour sauce mixture over eggplant.

9. Melt remaining butter in small saucepan or microwave. Add breadcrumbs and Parmesan cheese to butter.

10. Sprinkle over casserole.

11. Bake 25 minutes

Cooking Tip

Minced Clams

Minced clams can be purchased in almost any supermarket, year round. You could substitute fresh clams and clam broth for the minced clams during summer clam season.

Cooking Tip

Dry Breadcrumbs

Make dry breadcrumbs at home by placing slices of your favorite bread on a cookie sheet and baking at low heat until moisture is removed. Place bread in food processor and blend to sand like consistency.