| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Casserole | 6 | Servings | |
INGREDIENTS
| 1 | Eggplant; unpeeled, cut in strips | |
| 1 | Onion; chopped | |
| 3 | Ribs celery; chopped | |
| 1 | Green pepper; chopped | |
| 1/2 | c | Oil |
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 1/2 | c | Grated cheddar cheese |
| 1/2 | c | Grated Mozzarella cheese |
| 3/4 | c | Parmesan cheese; separated |
| 1/4 | c | Grated Romano cheese |
| 4 | Tomatoes; diced | |
| 1 | c | Cracker crumbs |
| 1 | c | Cooked shrimp or ham (up to) |
| 3 | Cloves garlic; pressed | |
| 1 | ts | Oregano |
| 1 | ts | Basil |
| 1/2 | ts | Anise seed |
| 3 | ts | Salt |
| 1/2 | ts | Thyme |
| 1 | ts | Parsley flakes |
| 1 | ts | Pepper |
INSTRUCTIONS
Cook eggplant in small amount of water until slightly tender. Saute onion, celery and pepper in oil until tender. Add soup, cheeses (reserving 1/4 cup Parmesan), tomatoes, crumbs and shrimp. Add to eggplant; pour into large casserole and sprinkle with Parmesan. Bake at 400 until bubbly. MRS FRANCES SOWELL MEMPHIS, TN From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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