This recipe is adapted from Paula Deen's "The Lady and Sons Too" cookbook. I lightened it up by using fat free products. This would make a nice Lenten meal or side dish.
Ingredients
2 large raw eggplant 1/2 tsp kosher salt 1/4 tsp black pepper 1/2 tsp garlic powder 5 Tbsp fat-free margarine 10 oz Minced Clams, drain and reserve juice 10 saltine crackers (crushed) 1/2 cup fat-free half and half
Instructions
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 seasonings, 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 fat free margerine.
In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 2 tablespoons of margerine.
Blend the fat free 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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
