Shrimp & Eggplant Casserole
Yield
6 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| 1 | cup |
celery
chopped |
|
| 4 | cups |
eggplant
diced |
*
|
| 2 | each |
garlic cloves
rushed |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | pound |
shrimp
shelled |
|
| 2 | cups |
rice
cooked |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
|
*
|
| ¾ | cup |
mayonnaise
|
|
| 1 | cup |
bread crumbs
buttered,soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 237 | ml |
celery
chopped |
|
| 946 | ml |
eggplant
diced |
*
|
| 2 | each |
garlic cloves
rushed |
|
| 3E+1 | ml |
butter
or margarine |
|
| 453.6 | g |
shrimp
shelled |
|
| 473 | ml |
rice
cooked |
|
| 15 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
|
*
|
| 177 | ml |
mayonnaise
|
|
| 237 | ml |
bread crumbs
buttered,soft |
|
Directions
In large skillet, cook onions, bell pepper, celery, eggplant.
Stir in remaining ingredients except bread crumbs; turn mixture into crumbs.
Bake in preheated oven 350℉ (180℃) for 45 minutes.
