1 med. eggplant, peeled and cut into 1-inch pieces
2 cans minced clams
Heavy cream
1 tbsp. butter
1 sm. onion, minced
1 tbsp. flour
1 tbsp. parsley
Bread crumbs
paprika

Steam eggplant pieces until tender and drain well. Drain 2 cans of minced clams, saving liquid. Add enough heavy cream to liquid to make 1 cup. Melt 1 tablespoon butter and saute minced onion. Stir in 1 tablespoon flour. Add creamy clam liquid gradually. Stir constantly until it boils. Stir in clams. Fold in eggplant and 1 tablespoon parsley. Place in greased casserole, top with bread crumbs, dot with butter and paprika. Bake at 350 degrees for 1/2 hour.