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Special Eggplant Casserole


2 Medium Eggplants, peeled and cut into 1/2-inch cubes
1 cup Onion, chopped
1/2 cup Celery, chopped
1/2 stick Butter
1/2 cup All-Purpose Flour
1 cup Milk
1 (16 1/2 ounces) can Minced Clams, undrained
1 Egg, beaten
1 cup Dry Breadcrumbs
2 tablespoons Margarine, melted
2 tablespoons grated Parmesan Cheese


1. Preheat oven to 375 F.

2. Add water and pinch of salt to large saucepan. Bring to boil. Add eggplant. Boil until eggplant is just tender.

3. Drain eggplant in colander.

4. Arrange eggplant cubes in casserole dish.

5. Add 1/2 butter to small saucepan. Saute onions and celery until tender.

6. Stir in milk, flour, and clams and continue cooking until sauce thickens. Remove from heat.

7. Stir in egg.

8. Pour sauce mixture over eggplant.

9. Melt remaining butter in small saucepan or microwave. Add breadcrumbs and Parmesan cheese to butter.

10. Sprinkle over casserole.

11. Bake 25 minutes

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