Eggplant With Shrimp - cooking recipe

Ingredients

2 medium eggplant, peeled and cubed
1 tsp. salt
1 to 1 1/2 lb. fresh or frozen shrimp
2 1/2 c. celery, chopped
1 c. green onions (and tops), chopped
1/2 c. parsley, chopped
1 clove garlic, minced
4 Tbsp. melted margarine
2 eggs, beaten
pepper to taste
1 1/2 c. fresh bread crumbs

Preparation

Cook eggplant in 1-quart boiling water with 1 teaspoon salt 10 minutes or until tender.
Drain and mash.
Cook shrimp in boiling water (shrimp boil may be added) and 1 teaspoon salt for 5 minutes. Cool, peel and chop.
Saute celery, onions, parsley and garlic in 2 tablespoons butter or margarine.
Add mashed eggplant to onion mixture and mix well.
Add eggs, salt (if now needed), pepper and all of bread crumbs except 2 tablespoons and mix well.
Stir in chopped shrimp.
Place in casserole dish and sprinkle reserved bread crumbs on top.
Drizzle remaining 2 tablespoons melted margarine over top.
Bake, uncovered, at 350\u00b0 for 35 to 40 minutes or until browned.