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Pare the eggplant and cut into 1 inch cubes. Cook covered in boiling salted water for about 10 minutes or just until tender. Drain well and mash. Sauté the onion and garlic in butter for 5 minutes. Add to eggplant. Add the clams, including liquid, mushrooms, crumbs, eggs, wine, parsley, Worcestershire sauce, salt and pepper. Turn into a greased baking dish 10x6x2 or 8x8x2. Sprinkle with the cheese and paprika. Bake at 350ºF. for 45 minutes or until firm. Serves 5 - 6