One of our tastiest recipes...no one will miss the oysters!
1 eggplant, peeled and sliced into 1-inch cubes
1/2 c. butter, melted
1-1/2 c. buttery round cracker crumbs
1 egg, beaten
6-1/2 oz. can minced clams, drained and liquid reserved
salt, pepper and hot pepper sauce to taste
Drop eggplant into boiling water for 3 minutes. Drain well; set aside. Add butter to cracker crumbs; mix well. Reserve 1/3 cup crumb mixture for topping. Gently mix beaten egg, clams and eggplant. Add crumb mixture, salt, pepper and hot pepper sauce. Add just enough reserved clam liquid to make moist, but not soupy. Pour into a greased 11"x7" baking pan. Top with reserved crumbs and bake at 350 degrees for 45 minutes. Serves 4 to 6.
Bring a little of the beach inside. Slip some tiny seashells on lengths of copper wire, then wrap around the stems of glasses...so pretty!