Peel and dice eggplant, cover with water and simmer for 20 minutes or until clear. Drain and set aside. Melt butter and saute onions, celery, bell pepper and garlic for 7 to 8 minutes.
Add seasonings and seafood. Stir until shrimp turns pink or about 10 minutes. Add cheese and stir, remove from heat and fold in bread crumbs; do not over mix or mixture will become gummy.
Place in 1 large casserole or 6 individual au gratin dishes. Top with additional bread crumbs and bake at 375F for 30 minutes.
Serves 6 or more.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana