When you serve dinner, everyone is gonna say this is the best eggplant I’ve ever had!
Eggplant has such a mild flavor it pairs well with just about anything. Today I am going to pair our eggplant with shrimp.
1 pound medium peeled cooked shrimp, 1/2 (10 3/4 oz.) can golden mushroom soup, 1/2 cup mayonnaise, 1 egg, beaten, 1 1/4 tablespoon chopped white onion, 1 cup shredded sharp cheddar cheese, 1 medium eggplant, peeled, diced and boiled, 3 chopped Roma tomatoes, 1 cup finely crushed snack crackers, 1 1/2 tablespoons butter, salt and black pepper to taste.
Preheat oven to 350 degrees. Add the eggplant to a pot of water and boil for 12 -15 minutes or until the eggplant is tender. Drain and set aside. In a bowl add the soup, mayonnaise, egg, onion, cheese and eggplant, tomatoes, shrimp. Mix together. Taste add salt and pepper as needed. Grease a 2-quart casserole dish, add the eggplant mixture to the casserole dish. Bake uncovered for 10 minutes. Remove from the oven, evenly add the crackers to the top of the dish, dot the butter on top and return to the oven covered for 15-17 minutes.
DINNER IS SERVED