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Epicurious

Bo’s Eggplant Supreme

Recipe information

  • Yield

    serves 4-6

Ingredients

1 large eggplant
1 teaspoon The Lady’s House Seasoning
5 tablespoons butter
One 10-ounce can minced clams, drained, juice reserved
1 cup cracker crumbs
1/2 cup half-and-half

Preparation

  1. Peel the eggplant and cut it into thin rounds. Bring a pot of water to 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 2 tablespoons of the butter. In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 3 tablespoons of butter. Blend the half-and-half with the reserved clam juice. Taste, and add salt, if needed. Pour this mixture over the casserole and bake at 350 degrees for 30 minutes.

Paula Deen's Kitchen Classics
TagsCasseroleEggplantVegetableClamShellfishSeafoodMainSideDinnerOven BakeCookbooks
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