Recipe #2 for Forster-Bazzano Family Reunion week!
- 2 lb cooked shrimp
- 2 medium eggplant, peeled and quartered
- 1/2 cup water
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- 1/4 cup butter
- 2 tbsp onion, grated
- 1 cup coarse cracker crumbs
- 1 egg, beaten
- 1/2 cup thin cream
Steam eggplant in 1/2 cup of water and 1 tsp of salt until tender. Drain and mash with pepper, cayenne, butter, onion and remaining 1/2 tsp of salt. Add cracker crumbs, egg, and thin cream; mix well. Fold in shrimp and turn into a greased casserole. Sprinkle top with fine cracker crumbs. Bake at 325 oven for one hour.
