Shrimp & Eggplant Casserole

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.

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