1 med. eggplant (about 1 lb.), peeled & cut in 3/4" pieces
1 c. sliced green onions, including tops
2 tbsp. butter
3 c. cooked rice
1 (6 1/2 oz.) can minced clams with liquid, undrained
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/3 tsp. ground black pepper
Grated Parmesan cheese for garnish (opt.)

Simmer eggplant in 1/2" salted water until tender (about 6 to 10 minutes); drain. Cook onions in butter until soft, but not brown. Add eggplant and remaining ingredients; heat thoroughly, stirring occasionally. Top with grated Parmesan cheese, if desired.

Makes 6 servings. Each serving provides 17 calories, 7.3 grams protein, 6.1 grams fat, 21.4 grams carbohydrates, 525 milligrams sodium, and 21 milligrams cholesterol.

This recipe works well with any type or form of rice.