Scalloped Eggplant with Shrimp

One 1 lb eggplant, peeled and cut into 1/2-inch cubes
1 small onion, grated
3 slices bread, crumbled
1/2 cup evaporated milk
1/2 cup chopped green pepper
1 cup (4 oz) shredded cheddar cheese
3 tbs butter or margarine, melted
1 egg, beaten
3/4 tsp salt
1/4 tsp pepper (black or hot sauce)
1 lb cleaned, raw shrimp
1/4 cup cracker crumbs

Cook eggplant and onions in boiling water to cover 5 minutes or until tender; drain. Add crumbled bread and next 8 ingredients; stir well. Pour into a greased 1-1/2 quart baking dish; top with cracker crumbs, and sprinkle with paprika. Bake uncovered, at 350F for 35 to 40 minutes or until lightly browned.

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Cajun Country -- New Iberia, Louisiana