Shrimp and Eggplant Bake

This easy baked dish is a great way to enjoy eggplant. The dish is made with eggplant, Creole seasonings and vegetable combinations, and fresh peeled shrimp.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

3 medium eggplants, peeled and cubed
1 large onion, finely chopped
2 large garlic clove, minced
1/4 cup red bell pepper, chopped
2 ribs celery, finely chopped
2 tablespoons butter
2 tablespoons olive oil
3 cups shrimp, shelled, raw,devein
salt and pepper
1/8 teaspoon ground cayenne pepper, or to taste
Creole seasoning, to taste
1/2 to 3/4 can cream of shrimp soup, condensed
2 to 3 tablespoons green onion tops
2 to 3 tablespoons parsley, chopped
3/4 cup Italian bread crumbs

Instructions:

Peel eggplant and cut into cubes. Put in a colander and sprinkle salt on eggplant; let stand for 30 minutes. Drain.

Steam eggplant until tender. Mash slightly. Saute the onion, garlic, bell pepper and celery in butter and olive oil until soft. Add eggplant, shrimp, seasonings and cook stirring often, about 10 minutes. Add shrimp soup, onion tops, parsley and bread crumbs. Pour into an 11 x 7-inch baking dish and bake at 350° F. until hot.

Recipe adapted from "Tell Me More" from the Jr League of Lafayette, LA