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Company Eggplant Casserole

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
2 (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

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.

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