Bo’s Eggplant Supreme

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Bo’s Eggplant Supreme Bo’s Eggplant Supreme Recipe Courtesy of

Servings: 4-6 servings
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

1   (10-ounce) can minced clams, drained, juice reserved
5 tablespoon butter
1 teaspoon Paula Deen’s House Seasoning
2   large eggplant
1 cup cracker crumbs
1/2 cup half-and-half


Preheat oven to 350 degrees.

Peel the eggplant and cut it into thin rounds.  Bring a pot of water to boil.  Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender.  Drain the eggplant well and mash it with 3 tablespoons of the butter.

In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs.  Dot with the remaining 2 tablespoons of butter.

Blend the half-and-half with the reserved clam juice.  Taste and add salt, if needed.  Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soupy. Bake for 30 minutes.

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