Clam Stuffed Eggplant

11 ingredients
10 steps

Ingredients

  • 2 medium eggplants
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped onion
  • 2 cloves garlic, crushed
  • oil
  • 1 1/2 c. fine bread crumbs
  • 1/2 tsp. salt
  • pepper
  • 1/2 tsp. Worcestershire
  • 1/4 c. minced parsley
  • 1 (6 1/2 oz.) can minced clams, drained

Directions

  1. 1
    Cut eggplants in half lengthwise.
  2. 2
    Place cut side down in shallow baking dish.
  3. 3
    Add 1/4 cup water.
  4. 4
    Bake at 350° for 30 minutes.
  5. 5
    Scoop out eggplant; leave 1/2-inch shell.
  6. 6
    Chop eggplant; saute with celery, onion and garlic in 1/4 cup oil about 10 minutes.
  7. 7
    Add rest of ingredients.
  8. 8
    Spoon into shells.
  9. 9
    Brush outside rims and top with oil.
  10. 10
    Bake at 350° for 30 minutes.

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