2 med. eggplants
1/2 c. finely chopped onion
1/2 c. finely chopped celery
2 cloves garlic, crushed
1/2 c. vegetable oil
1 1/2 c. Italian flavored bread crumbs
1/2 tsp. salt
Dash of pepper
1/4 c. minced parsley
1/2 tsp. Worcestershire sauce
1 (10 oz.) can baby clams, drained

Cut eggplants in half lengthwise and place cut side down in shallow baking dish. Add 1/4 inch water. Bake at 350 degrees about 30 minutes until fork, tender but not mushy. Scoop out flesh, leaving 1/2 inch shells. Chop flesh and saute with onion, celery and garlic in oil until onion is tender, about 10 minutes.

Add bread crumbs, salt, pepper, Worcestershire sauce, parsley and clams. Add more oil if needed to hold together. Spoon into shells, brush with oil and sprinkle with parsley. Arrange in baking dish and bake another 30 minutes at 350 degrees or until hot. Serves 4.