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Eggplant and Shrimp Casserole

1 large eggplant, peeled & cubed
1 tomato, chopped
1/2 stick margarine
1 medium onion, chopped
1/3 cup peeled Shrimp
Salt & pepper as desired
1/2 cup bread crumbs (or more as needed)
1/4 cup parsley, chopped


Saute onion and pepper in margarine. Add chopped eggplant and tomatoes cooking over low heat until eggplant is tender. Add Shrimp and cook 5 minutes longer. Mix in bread crumbs and salt and pepper. Place in baking dish and cover with additional crumbs and dot with margarine. Bake at 350 F for 20 minutes.


Yield: 4 to 5 servings





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