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Shrimp and Eggplant Casserole



  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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