Eggplant Casserole 24 Recipe

  • 2 eggplants (medium)
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 stick margarine
  • 1/4 cup flour
  • 1 cup milk
  • 1 6 or 7 ounce can minced clams, undrained
  • 1 egg, beaten
  • 1 cup bread or saltine cracker crumbs
  • 2 tablespoons margarine, melted
  • 2 tablespoons Parmesan cheese
Peel and cube eggplants and boil in salted water until just tender. Drain and place in a 2 quart casserole dish.

Sauté onions and celery in 1/2 stick margarine. Blend in flour, milk and minced clams and cook until thickened. Remove from heat and stir in egg. Pour this mixture over eggplants.

Combine bread or cracker crumbs with margarine and Parmesan cheese. Sprinkle over casserole. Bake at 375° for 25 minutes or until bubbly and brown.

Yield: 6 servings

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