- 1 - 1½ lb. shrimp, peeled, deveined and cut up
- 4 cloves garlic, chopped
- 1 cup onions, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 1 cup butter
- 6 slices bread, toasted
- 1 cup water (for soaking toast)
- 2 eggs, beaten
- 2 medium eggplants, cubed, parboiled and drained
- 1 qt. water (for par boiling eggplant)
- bread crumbs
- salt and pepper to taste
Sauté onions, bell pepper and celery in 1/2 cup butter. Add shrimp and cook approximately 5 minutes.
Par boil eggplants in half-pot of water until tender, drain and set aside.
Soak toast in 1 cup water (using casserole dish) and break into bite size pieces. Beat 2 eggs and mix well with par boiled and drained eggplant. Mix all ingredients together as you salt and pepper to taste.
Mix thoroughly and spread evenly in casserole dish. Top with bread crumbs, melt remaining butter and drizzle over bread crumbs. Bake for 30 at 350°F.
Serves 8 - 10.
You can watch the video version of this recipe here: Shrimp and Eggplant Casserole (video)