Eggplant a La Creole
- 1 lb unpeeled medium shrimp
- 2 medium eggplants
- 3 tablespoons butter or 3 tablespoons margarine
- 1 large onion, chopped
- 1 cup sliced fresh mushrooms
- salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 (10 3/4 ounce) can cream of mushroom soup
- 12 cup dry sherry
- 1 cup fine dry breadcrumb
- 12 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Peel and devein shrimp, set aside.
- Cut both eggplants in half lengthwise.
- Scoop out the pulp, leaving about a 1/2-inch shell; chop the pulp and set aside.
- Cook the eggplant shells in boiling water to cover for 2-3 minutes; drain and put shells in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
- In a big saucepan, melt the butter over medium-high heat.
- Add in the reserved chopped eggplant, onion, mushrooms, salt, pepper, and thyme.
- Stir frequently and cook for 5 minutes.
- Add in the shrimp and cook 3-5 minutes or until the shrimp are pink; stir frequently.
- Add in soup and sherry; stir to combine and take pan off heat source.
- Add in breadcrumbs and half the parmesan cheese; stir to combine; adjust seasoning to taste.
- Spoon mixture into eggplant shells.
- Sprinkle evenly with remaining parmesan and parsley.
- Bake at 350 for 15-20 minutes or until well heated.
shrimp, eggplants, butter, onion, mushrooms, salt, thyme, cream of mushroom soup, sherry, breadcrumb, parmesan cheese, parsley
Taken from www.food.com/recipe/eggplant-a-la-creole-95759 (may not work)