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Shrimp and Eggplant Casserole

Shrimp and Eggplant Casserole

Ingredients:

  • 1 large eggplant, peeled and cubed
  • 1/3 bacon drippings
  • 1 cup chopped onions
  • 1/3 cup chopped green peppers
  • 1 cup peeled shrimp
  • 1 tomato, chopped
  • 3 TB minced parsley
  • Salt and pepper tot taste
  • 1 cup bread crumbs, divided in half

Directions:

  1. Sauté onion and green pepper in bacon grease; add tomato and eggplant. Cook over low heat until eggplant is tender.
  2. Add shrimp and cook 5 minutes. Add parsley, 1/2 cup bread crumbs, salt and pepper.
  3. Place in greased baking dish. Cover with remaining bread crumbs and bale in 350 degree oven for about 20 minutes.

Source: The Pink Pantry Cookbook
Chef: Mary DiBenedetto

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