Serves 6.

1 tbl. olive oil

1/2 lb. bulk breakfast sausage

1 large eggplant, peeled and cut into 1/2-inch cubes

1 cup chopped onion

1/2 cup chopped bell pepper

1 stalk celery, chopped

1 cup chopped mushrooms

2 cloves garlic, minced

1 tsp. dried sage

1 tbl. chopped fresh basil

1 tsp. fresh oregano

1/2 cup minced green onion

1/4 cup minced fresh parsley

1 lb. fresh shrimp, peeled, deveined and coarsely chopped

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Few drops liquid crab boil

1 cup bread cubes (1/2 inch each) made from stale French bread

1 large egg

1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees. Oil a 2-quart baking dish and set aside.

2. Heat olive oil in a large, heavy-bottomed skillet. Add sausage and sautée until just cooked through. Add eggplant, onion, bell pepper, celery and mushrooms and sautée until eggplant is opaque and soft, about 10 minutes. Add garlic, sage, basil, oregano, green onion, parsley, shrimp, salt, black pepper, and crab boil. Sauté until shrimp are pink.

3. Remove skillet from heat and stir in bread cubes.

4. In a small bowl, beat egg and stir in Parmesan cheese. Add to eggplant mixture. Pour into prepared dish and bake, uncovered, until top is dark golden brown and edges are bubbly, 35-40 minutes. Remove from oven and cool 10 minutes before serving.