Clam Stuffed Eggplant - cooking recipe

Ingredients

2 medium eggplants
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 cloves garlic, crushed
oil
1 1/2 c. fine bread crumbs
1/2 tsp. salt
pepper
1/2 tsp. Worcestershire
1/4 c. minced parsley
1 (6 1/2 oz.) can minced clams, drained

Preparation

Cut eggplants in half lengthwise.
Place cut side down in shallow baking dish.
Add 1/4 cup water.
Bake at 350\u00b0 for 30 minutes.
Scoop out eggplant; leave 1/2-inch shell.
Chop eggplant; saute with celery, onion and garlic in 1/4 cup oil about 10 minutes.
Add rest of ingredients.
Spoon into shells.
Brush outside rims and top with oil.
Bake at 350\u00b0 for 30 minutes.