Peel 2 med. sized eggplant

Cook eggplant until tender, drain and mash.

3/4 c. rolled cracker crumbs (reserve some for top)
3/4 c. melted butter
1 c. 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.