Joyce Lafleur’s Baked Eggplant and Shrimp

Serves 12 to 16. Recipe by Joyce Lafleur is provided by Sarah Losavio.

1 lb. peeled and deveined shrimp

6 tbls. butter, divided

6 slices stale bread

¾ cup milk

2 to 3 eggplants, peeled and cut in 1-inch chunks

1½ cups chopped onions

3 tbls. green onions

3 cloves garlic, chopped fine

¾ cups chopped celery

3 tbls. chopped parsley

Bread crumbs

1. Sauté shrimp in 2 tablespoons butter.

2. In a separate bowl, break bread into 1-inch pieces and cover with milk to soak.

3. Sauté eggplant, onions, garlic, celery and parsley in 2 tablespoons butter. Add shrimp and bread mixture to sautéed vegetables. Mash with a potato masher or large spoon, stir and cook on low heat for 10 minutes.

4. Transfer mixture to 9-inch by 3-inch casserole dish. Top with bread crumbs and dot with pieces of butter (about 2 tablespoons). Bake uncovered at 350 degrees for 30 minutes until bubbling.