Eggplant Casserole

Peel 2 medium sized eggplant; cook until tender; drain and mash.

• ¾ cup rolled cracker crumbs (reserve some for top)
• ¾ cup melted butter
• 1 can minced clams
• Pepper and salt to taste

Mix together and put in buttered baking dish. Sprinkle crumbs and dot with dabs of butter on top. Set in pan of hot water and bake for 25 minutes.