Eggplant Casserole

15 ingredients
9 steps

Ingredients

  • 1/2 c. onion, chopped
  • 1/4 c. green pepper, chopped
  • 1/2 c. parsley, chopped
  • 2 cloves garlic, finely chopped
  • 1/3 c. shortening, melted
  • 1 large eggplant
  • 1 c. tomatoes (canned)
  • 2 bay leaves
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme, crushed
  • 2/3 c. water
  • 1 c. shrimp
  • 3 Tbsp. butter or margarine, melted
  • 3/4 c. dry bread crumbs

Directions

  1. 1
    Saute onion, pepper, parsley and garlic in shortening, until tender.
  2. 2
    Chop eggplant pulp.
  3. 3
    Add tomatoes, seasonings, water and eggplant to mixture.
  4. 4
    Cover and simmer until eggplant is tender. Remove bay leaves.
  5. 5
    Add shrimp.
  6. 6
    Combine butter and bread crumbs. When putting eggplant mixture in casserole dish, add a little of the bread crumbs.
  7. 7
    Top casserole with rest
  8. 8
    of crumbs.
  9. 9
    Bake at 400° for 35 to 40 minutes.

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