Baked Creole Eggplant

Baked Creole Eggplant


  • 2 eggplants, diced
  • 1 onion
  • 1 cup raw peeled shrimp
  • 1 piece celery
  • 1/2 cup butter or oil


Boil eggplants until soft. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant. Put in baking pan and sprinkle with bread crumbs. Bake approximately 30 minutes at 350F.

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