Title: Company Eggplant Casserole
Categories: Casserole
Yield: 6 Servings

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.

MRS FRANCES SOWELL

MEMPHIS, TN

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.