Directions:
- 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 House Seasoning, 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 butter.
- In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 2 tablespoons of butter.
- Blend the 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.
- House Seasoning:
- Mix ingredients together and store in an airtight container for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.33 Kcal (2003 kJ) | ||
| Calories from fat | 208.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.21g | 36% | |
|---|---|---|---|
| Cholesterol | 52.9mg | 18% | |
| Sodium | 28572.6mg | 1191% | |
| Potassium | 825.57mg | 18% | |
| Total Carbs | 61.94g | 21% | |
| Sugars | 20.07g | 80% | |
| Dietary Fiber | 11.24g | 45% | |
| Protein | 10.4g | 21% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.7mg | 15% | |
| Calcium | 120.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 110.2 Kcal (461 kJ) | ||
| Calories from fat | 48.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 36% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 18% | |
| Sodium | 6582.73mg | 1191% | |
| Potassium | 190.2mg | 18% | |
| Total Carbs | 14.27g | 21% | |
| Sugars | 4.62g | 80% | |
| Dietary Fiber | 2.59g | 45% | |
| Protein | 2.39g | 21% | |
| Vitamin C | 1.1mg | 8% | |
| Iron | 0.6mg | 15% | |
| Calcium | 27.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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