Company eggplant casserole

Yield: 6 Servings

Measure Ingredient
1 \N Eggplant; unpeeled, cut in strips
1 \N Onion; chopped
3 \N Ribs celery; chopped
1 \N 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 \N Tomatoes; diced
1 cup Cracker crumbs
1 cup Cooked shrimp or ham (up to)
3 \N 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

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.



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, .

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