Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Simmer Eggplant in 1/2-inch salted water until tender (about 6 to 10 minutes); drain.
  2. Cook onions in butter until soft but not brown.
  3. Add Eggplant, onions, butter, rice, clams, Cheese, salt, poultry seasoning and pepper; heat thoroughly, stirring occasionally.
  4. Top with grated Parmesan cheese, if desired.
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