Title: Eggplant Casserole a la Justin
Categories: Vegetables, Shrimp, Cajun, Tuna, Casseroles
Yield: 10 servings
4 qt Chopped eggplant
2 c Water
2 c Chopped onion
2 tb Worcestershire
1 c Parsley
2 ts Louisiana hot sauce
1 ts Celery salt
2 Eggs
1 ts Butter-flavored salt
Progresso breadcrumbs
1 ts Onion powder
1 c Chopped bell
Pepper
1 ts Garlic powder
Salt
1 c Sauterne wine
2 tb Olive oil
1 c Tuna
1 tb Soy sauce
1 c Shrimp
Marinate the eggplant in salt water, rinse, and drain. Cook
eggplant in a mixture of Sauterne, water, Worcestershire, hot
sauce, and soy sauce until it can be mashed. Pour it into a
colander, saving the juice. Saute the onions, bell pepper, and
parsley in olive oil until clear or tender. Add onion powder,
garlic powder, celery salt, and butter-flavored salt. Combine this
mixture, the shrimp, and tuna with the eggplant. Mix well, using a
little of the juice that was saved for extra flavor. Beat the eggs
and fold in. Place in a casserole dish and top with bread crumbs.
Bake in 350-degree oven 45 minutes to an hour.
Recipe by: JUSTIN WILSON #2 COOKBOOK; COOKIN' cajun
