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

　　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