Shrimp and Eggplant

Makes 4-6 servings

My family grew eggplants the size of bats. We had to create ways of using them; to throw any food away was a sin! Sometimes an unusual combination like this makes the best tasting food. This is a wonderful entree to serve with wild rice or orzo.

ingredients

1 lb. medium shrimp cleaned
1 eggplant, peeled, seeded and diced
3 tablespoons lemon juice
1 cup italian seasoned breadcrumbs
1 teaspoon oregano
3 tablespoons parsley
1/2 cup oil
1/2 cup chopped onions
salt and pepper to taste

directions

1
Combine shrimp, lemon juice, breadcrumbs and seasonings. Set aside
2
Saute onion until almost soft. Add eggplant and cook about 10 minutes longer on medium heat. Combine all ingredients. Bake in deep pan at 375 degrees for 30-40 minutes.

Source: Susan Englisis