| 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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