Company eggplant casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant; unpeeled, cut in strips | |
| 1 | Onion; chopped | |
| 3 | Ribs celery; chopped | |
| 1 | Green pepper; chopped | |
| ½ | cup | Oil |
| 1 | can | (10.75-oz) cream of mushroom soup |
| ½ | cup | Grated cheddar cheese |
| ½ | cup | Grated Mozzarella cheese |
| ¾ | cup | Parmesan cheese; separated |
| ¼ | cup | Grated Romano cheese |
| 4 | Tomatoes; diced | |
| 1 | cup | Cracker crumbs |
| 1 | cup | Cooked shrimp or ham (up to) |
| 3 | Cloves garlic; pressed | |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Anise seed |
| 3 | teaspoons | Salt |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Parsley flakes |
| 1 | teaspoon | Pepper |
Directions
Cook eggplant in small amount of water until slightly tender. Saute onion, celery and pepper in oil until tender. Add soup, cheeses (reserving ¼ cup Parmesan), tomatoes, crumbs and shrimp. Add to eggplant; pour into large casserole and sprinkle with Parmesan. Bake at 400 until bubbly.
MRS FRANCES SOWELL
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .