Eggplant casserole #6

Yield: 8 Servings

Measure Ingredient
3 larges Eggplants
1 medium Onion; chopped
½ Stick butter or margarine
1 cup Fresh or canned crabmeat
1 cup Cleaned shrimp
4 slices White bread
Milk
Bread crumbs
Salt & pepper to taste

Boil the eggplant in salted water until tender. Drain and mash. Saut‚ the chopped onion in the butter or margarine. Add shrimp and crabmeat and cook until shrimp are pink. Pour enough milk over bread slices to soak well.

Squeeze the bread and add to the eggplant mixture. Season with salt and pepper to taste. Add the eggplant mixture to shrimp and crab mixture. Pour into well greased casserole. Top with bread crumbs and bake at 350 degrees for 20 minutes. Serves 8.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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