Shrimp with Eggplant Casserole

Serves: 8
Total Calories: 131


1 large eggplant
16 ounces raw shrimp
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 clove garlic, minced
1/2 teaspoon black pepper
1 (10 3/4-ounce) can Campbell's Healthy Request cream of mushroom soup
4 ounces light Cheddar cheese, shredded
1/2 cup dry seasoned bread crumbs, divided


Puncture eggplant several times and cook on HIGH in microwave 30 minutes. Set aside to cool. When cool, pull skin off and chop. Sauté shrimp, onion, bell pepper, celery, and garlic in cooking spray until shrimp turn pink. Add pepper, soup, and cheese; heat and set aside. Mix with 1/4 cup seasoned bread crumbs and chopped eggplant. Top with remaining bread crumbs and spray with cooking spray. Bake at 350° for 25 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 131
Calories from Fat: 55

This Shrimp with Eggplant Casserole recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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