1 medium eggplant
1/2 cup (1 stick) butter or margarine
1 1/2 cups Ritz cracker crumbs
1 egg, beaten
1 (6 1/2 ounce) can minced clams, drained (reserve liquid)
Salt, pepper and Tabasco sauce to taste

Peel eggplant; cut into 1-inch cubes and parboil 3 minutes. Drain well; set aside.

Melt butter and add Ritz crackers; mix well. Reserve 1/3 cup cracker crumb mixture for topping.

Gently mix beaten eggs, drained clams and eggplant. Add crumbs, salt, pepper and Tabasco sauce. Add just enough clam liquid to make quite moist, but not soupy. Pour into buttered casserole. Top with remaining crumbs and bake at 350 degrees F for 45 minutes.