Preparation:
1. Peel eggplants then chop in golf-ball-sized chunks. Boil eggplant until soft and translucent. Strain and set aside.
2. Sauté margarine, onions, celery and garlic until vegetables are tender, then add peeled shrimp and parsley flakes.
3. Cook over low heat for about 10 minutes. Add eggplant. Add mushroom soup and bread crumbs. Season to taste. Stir well.
4. Spoon into buttered casserole dish and bake for 15 minutes until bubbly. |
