Eggplant Neptune(Eggplant In Clam Sauce)

1. 1

   In a cured, heavy iron skillet put margarine and the liquid from the cans of chopped clams.

2. 2

   Add the pressed garlic and cook slowly.

3. 3

   Put the cubed eggplant into the clam juice and cook, stirring from time to time, for about 15 minutes.

4. 4

   Add the first 1/4 cup minced parsley and the minced chives and cook for 5 minutes more.

5. 5

   Add the chopped clams, grated Parmesan and the remaining 1/4 cup of fresh parsley.

6. 6

   Mix well and serve at once.

7. 7

   Do not overcook!

* Per serving · 4 servings · Values may vary.

No additional tips available.