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Shrimp & Eggplant Casserole




Source of Recipe


Internet


List of Ingredients




2 medium eggplants (peeled and cut 1/2
inch slices)
2 quarts water
3 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
1 bunch green onions chopped
1/2 cup snipped parsley
1 1/2 lbs. boiled shrimp
1 cup bread crumbs soaked in water
1/2 teaspoon cayenne pepper
1 teaspoon thyme
1 tablespoon Parmesan cheese
1/2 teaspoon salt
1 tomato diced


Recipe



Soak eggplant in cold, salted water. Weigh down with a plate for 15 minutes. Drain and pat dry. Boil in 2 quarts water until tender 10-15 minutes. Drain, mash and set aside. Heat butter and saute onions, garlic and green onions until transparent. Add eggplant, shrimp, bread crumbs, parsley, salt and pepper and tomatoes. Blend over heat for 3 to 5 minutes. Pour into 2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until bubbly hot at 375 degrees.