Eggplant Supreme Recipes

Steps:

• Preheat oven to 350 degrees...Peel and slice eggplant into 1/4 inch slices.
• Beat egg and milk together. Dip slices in egg and milk and then crumbs.Fry on medium heat until lightly brown on both sides. Salt Lightly
• Arrange slices into casserole dish or 9X13in. baking pan..Cut cheese slices into quarters and arrange on top of eggplant.
• Spoon cream of mushroom soup on top of cheese. Repeat layering. Sprinkle top with cracker crumbs and bake for 25 to 30 minutes.

Steps:

• 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.

Steps:

• Preheat oven to 425ºF.
• Pierce the eggplant with a fork all around.
• Roast the eggplants for about 40 minutes, until soft and mushy.
• Remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl.
• Add sesoning and mash with 3 tablespoons of the butter.
• In a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs.
• Dot with remaining 2 tablespoons butter.
• Blend the half & half with the reserved clam juice with hot sauce if using.
• Taste and add seasonings, if needed.
• Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy.
• Cover with Parmesan cheese.
• Bake at 350ºF for 30 minutes.