Stuffed Eggplant with Shrimp 1

2 eggplants
1 large onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound shrimp, cleaned
1 cup bread crumbs, divided
1/2 cup green onions, chopped
1/2 cup Parsley, chopped
1/2 cup grated Parmesan cheese, divided
To taste: Salt, pepper and red pepper
1 dash Tabasco
1 pinch nutmeg

Cut eggplants in half. Boil 10 minutes in salted water. Scoop out pulp, leaving 1/4 shells intact. Chop pulp. Saute onions, bell pepper, celery and garlic with butter and eggplant pulp until tender. Add shrimp. Cook 15 minutes. Add bread crumbs, green onions, parsley, Parmesan cheese and other seasonings. Fill eggplant shells with the mixture and sprinkle tops with reserved bread crumbs and Parmesan cheese. Bake in 350 degree F oven for 20 minutes or until brown. May be served with a side of Hollandaise sauce.

Serves: 4

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Cajun Country -- New Iberia, Louisiana