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Eggplant Clam Casserole Recipe

Name: Eggplant Clam Casserole
Ingredients: 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

by CookEatShare Cookbook

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Servings: 10

Ingredients

Cost per serving $1.45 view details

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

Directions

Slice and peel eggplant. Steam till tender; drain. 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. Top with cracker crumbs and extra cheese. Bake in casserole dish, greased (uncovered), at 350 degrees for 25 min.

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Amount Per Serving	%DV
Serving Size 193g
Recipe makes 10 servings
Calories 317
Calories from Fat 187	59%
Total Fat 21.09g	26%
Saturated Fat 10.02g	40%
Trans Fat 0.34g
Cholesterol 78mg	26%
Sodium 519mg	22%
Potassium 316mg	9%
Total Carbs 25.73g	7%
Dietary Fiber 3.3g	11%
Sugars 5.16g	3%
Protein 7.37g	12%

Eggplant Clam Casserole Recipe

Ingredients