1 to 1 1/2 lb. eggplant, peeled & cubed
3/4 c. bread crumbs (2 slices)
1 sm. can minced clams, drain & reserve juice
Pepper & garlic salt to taste
Grated Parmesan cheese
2 tsp. melted butter
1/2 c. clam juice
1/4 c. seasoned bread crumbs

Cook eggplant in boiling salted water until tender. Drain. Add to bread crumbs, clams, pepper, garlic salt, Parmesan, melted butter and clam juice. Turn into a buttered baking dish. Sprinkle with more Parmesan and seasoned bread crumbs.

Bake at 350 degrees for 30 to 40 minutes.