Baked Creole Eggplant - cooking recipe

Ingredients

2 eggplants, peeled and diced
1 medium onion, chopped
2 stalks celery, chopped
shrimp
butter or oil for sauteing
1/4 c. seasoned bread crumbs
1 tomato, chopped
salt and pepper to taste
Tabasco sauce and Worcestershire sauce to taste
1 bay leaf

Preparation

Parboil eggplant; drain.
Saute onion, celery and shrimp in butter in skillet.
Add tomato.
Cook to desired consistency.
Add salt, pepper, Tabasco sauce, Worcestershire sauce and bay leaf. Add eggplant.
Spoon into 4 x 7-inch baking dish.
Top with bread crumbs.
Bake at 350\u00b0 for 20 minutes.
Yields 8 servings.