Kingfisher Eggplant-Clam Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1 medium-sized eggplant | 1 egg | milk |
| 1-1/2 cups cracker crumbs | 1 (7-1/2 oz) can minced clams and juice | salt and pepper to taste |
| buttered bread crumbs | ||
| 1 | Peel and cube eggplant. Steam until tender; drain well. Beat egg in measuring cup; add milk to make 1 cup liquid. Mix all ingredients except bread crumbs together in large bowl. Place in buttered baking dish; top with bread crumbs. Bake for 30 minutes at 350 F. |