Shrimp-Eggplant Casserole


3 large eggplants
8 slices (thin) toasted bread for crumbs
2 tablespoons minced onion
1 large package frozen shrimp (approx. $2.65 size)
5 eggs
1/2 stick melted butter
Salt and pepper to taste
1 tablespoon Worcestershire sauce
hot sauce to taste

Peel, cook eggplant in salted water until just tender.  Drain, mash.  Let cool while boiling shrimp in salted water six minutes.  Beat eggs into eggplant mixture, one at a time.  Add seasonings. Add 1/3 of bread crumbs, 1/2 stick melted butter and shrimp.  Pour into buttered casserole; cover with buttered crumbs and bake forty-five minutes at 350-degrees.  


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