Eggplant with Shrimp and Crab and Fish Recipe
Ingredients
| 2 lbs. of raw shrimp, crabmeat, or raw fish, or whatever you like | ||
| Eggplants | 3 Large, peeled | |
| Onions | 1 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Dried mint | 1 Teaspoon, chopped | |
| Garlic | 1 Teaspoon, minced | |
| Green onions | 1/2 Cup (16 tbs), chopped | |
| Lea & perrins worcestershire sauce | 1 Tablespoon | |
| 3 tbs. bacon drippings to saute onions | ||
| Soy sauce | 1 Tablespoon | |
| Louisiana hot sauce | 2 Teaspoon | |
| Olive oil to grease dish | ||
| Seasoned bread crumbs | 2 Cup (16 tbs) | |
| Eggs | 4 , beaten | |
| Salt | To Taste | |
Directions
Parboil eggplant until soft, then drain.
Saute onions, mix all other ingredients except bread crumbs together in a large bowl, and put in a greased casserole.
Put bread crumbs on top and bake at 325 degrees for 1 hour.
Saute onions, mix all other ingredients except bread crumbs together in a large bowl, and put in a greased casserole.
Put bread crumbs on top and bake at 325 degrees for 1 hour.
Chef
