Eggplant (Aubergine) Supreme

• 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
• 12 cup half-and-half
• 2 drops Tabasco sauce
• 2 -3 tablespoons parmesan cheese

1. Preheat oven to 425 degrees F.
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 350 degrees F for 30 minutes.

eggplants, salt, freshly ground coarse black pepper, garlic, onion, butter, clams, italian seasoned cracker crumb, tabasco sauce, parmesan cheese

Taken from www.food.com/recipe/eggplant-aubergine-supreme-159221 (may not work)