MOCK OYSTER CASSEROLE

INGREDIENTS:

• 1 med eggplant
• 1 stick butter
• 1 1/2 cp cracker crumbs
• 1 egg beaten
• 1 6.5 oz can minced clams
• Drained, save liquid
• salt, pepper
• hot pepper sauce to taste

DIRECTIONS Peel eggplant. Cut into 1 inch cubes. Parboil 3 min. Drain well and set aside. Melt margarine, combine with cracker crumbs. Mix well. Reserve 1/3 cp cracker crumbs for topping. Mix egg, drained clams and eggplant. Add crumbs, salt pepper and pepper sauce. Add clam juice to make moist by not soupy. Place in shallow, buttered casserole dish. Top with reserved crumbs. Bake (350) 45 min. 8 servings,