Creole Casserole

Description

Makes 6 servings

Ingredients

• 1 eggplant (about 1 pound), peeled and diced
• 1½ teaspoons salt, divided
• 2 cups water
• ½ cup chopped celery
• ½ cup chopped onion
• ½ cup chopped green pepper
• 1 tablespoon butter or margarine
• 3 cups cooked rice
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground red pepper
• 1 cup raw peeled and deveined shrimp, minced
• ½ cup dry bread crumbs
• ¼ cup chopped fresh parsley
• ½ to 1 teaspoon paprika

Directions

1. Combine eggplant, ½ teaspoon salt and water in large saucepan.
2. Bring to a boil, reduce heat, and simmer 5 minutes.
3. Drain and set aside.
4. Cook celery, onion and green pepper in butter in large skillet until tender-crisp.
5. Stir in eggplant, rice, remaining 1 teaspoon salt, garlic powder and black pepper.
6. Cook 5 minutes, stirring constantly.
7. Add shrimp, crumbs and parsley.
8. Turn into greased, shallow baking dish.
9. Sprinkle with paprika.
10. Bake at 375°F for 25 to 30 minutes.