Eggplant Clam Casserole Recipe

• 1 med. eggplant
• 1 stick butter
• 1/3 c. lowfat milk
• 2 beaten Large eggs
• 1 can chopped clams and the juice
• 1 sm. onion, diced
• 1/4 c. minced green peppers
• 20 crushed Ritz crackers
• 3/4 c. grated cheese

1. Slice and peel eggplant.
2. Steam till tender; drain.
3. Stir in 1 stick melted butter, 1/3 c. lowfat milk, 2 beaten Large eggs, clams and juice, onion, pepper, also 2/4 of the cheese.
4. Top with cracker crumbs and extra cheese.
5. Bake in casserole dish, greased (uncovered), at 350 degrees for 25 min.

eggplant, butter, milk, eggs, onion, green peppers, crackers, grated cheese

Taken from cookeatshare.com/recipes/eggplant-clam-casserole-58841 (may not work)