Sauté onions and celery in 1/2 stick margarine. Blend in flour, milk and minced clams and cook until thickened. Remove from heat and stir in egg. Pour this mixture over eggplants.
Combine bread or cracker crumbs with margarine and Parmesan cheese. Sprinkle over casserole. Bake at 375° for 25 minutes or until bubbly and brown.
Yield: 6 servings