Eggplant (aubergine) Supreme

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 2 large eggplants
• salt
• freshly ground coarse black pepper
• garlic powder
• onion powder
• 5 tablespoons butter or 5 tablespoons margarine
• 1 (10 ounce) can minced clams, drained, juice reserved
• 1 cup italian seasoned cracker crumb
• 1/2 cup half-and-half
• 2 drops tabasco sauce
• 2 -3 tablespoons parmesan cheese

Recipe

• 1 preheat oven to 425ºf.
• 2 pierce the eggplant with a fork all around.
• 3 roast the eggplants for about 40 minutes, until soft and mushy.
• 4 remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl.
• 5 add sesoning and mash with 3 tablespoons of the butter.
• 6 in a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs.
• 7 dot with remaining 2 tablespoons butter.
• 8 blend the half & half with the reserved clam juice with hot sauce if using.
• 9 taste and add seasonings, if needed.
• 10 pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy.
• 11 cover with parmesan cheese.
• 12 bake at 350ºf for 30 minutes.