Joyce Lafleur’s Baked Eggplant and Shrimp
Serves 12 to 16. Recipe by Joyce Lafleur is provided by Sarah Losavio.
1 lb. peeled and deveined shrimp
6 tbls. butter, divided
6 slices stale bread
¾ cup milk
2 to 3 eggplants, peeled and cut in 1-inch chunks
1½ cups chopped onions
3 tbls. green onions
3 cloves garlic, chopped fine
¾ cups chopped celery
3 tbls. chopped parsley
1. Sauté shrimp in 2 tablespoons butter.
2. In a separate bowl, break bread into 1-inch pieces and cover with milk to soak.
3. Sauté eggplant, onions, garlic, celery and parsley in 2 tablespoons butter. Add shrimp and bread mixture to sautéed vegetables. Mash with a potato masher or large spoon, stir and cook on low heat for 10 minutes.
4. Transfer mixture to 9-inch by 3-inch casserole dish. Top with bread crumbs and dot with pieces of butter (about 2 tablespoons). Bake uncovered at 350 degrees for 30 minutes until bubbling.