Eggplant Skillet Deluxe

1 Med eggplant (about 1 lb), peeled and cut in 3/4 inch cubes
1 cup sliced green onions, including tops
2 tbs butter or margarine
3 cups cooked rice
One 6-1/2 oz can minced clams with liquid, undrained
1/2 cup grated Parmesan cheese
1/2 tsp each salt and Poultry seasoning
1/4 tsp ground black pepper
Grated Parmesan cheese for garnish (optional)

Simmer eggplant in 1/2 inch salted water until tender (about 6 to 10 minutes); drain. Cook onions in butter until soft but not brown. Add eggplant and remaining ingredients; heat thoroughly, stirring occasionally. Top with grated Parmesan cheese, if desired.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana