Shrimp & eggplant casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions,chopped |
| 1 | cup | Green bell pepper,chopped |
| 1 | cup | Celery,chopped |
| 4 | cups | Eggplant,peeled,diced(1lb) |
| 2 | eaches | Garlic cloves,crushed |
| 2 | tablespoons | Butter or margarine |
| 1 | pounds | Shrimp,shelled/deveined |
| 2 | cups | Rice,cooked |
| 1 | tablespoon | Worcestershire sauce |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Thyme |
| ¾ | cup | Mayonnaise |
| 1 | cup | Bread crumbs,buttered,soft |
Directions
1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender. 2. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs. 3. Bake in preheated 350'F. oven 45 minutes.