Baked Creole Eggplant

Ingredients

• 2 eggplants peeled and diced
• 1 medium onion chopped
• 2 stalks celery chopped
• shrimp
• butter or oil for sauteing
• 14 c seasoned bread crumbs
• 1 tomato chopped
• salt and pepper to taste
• Tabasco sauce and Worcestershire sauce to taste
• 1 bay leaf

Directions

1. Parboil eggplant drain
2. Saute onion celery and shrimp in butter in skillet
3. Add tomato
4. Cook to desired consistency
5. Add salt pepper Tabasco sauce Worcestershire sauce and bay leaf Add eggplant
6. Spoon into 4 x 7-inch baking dish
7. Top with bread crumbs
8. Bake at 350 for 20 minutes
9. Yields 8 servings