Title: Company eggplant casserole
 Categories: Casserole
      Yield: 6 Servings
 
      1    Eggplant; unpeeled, cut in
           -strips
      1    Onion; chopped
      3    Ribs celery; chopped
      1    Green pepper; chopped
    1/2 c  Oil
      1 cn (10.75-oz) cream of mushroom
           -soup
    1/2 c  Grated cheddar cheese
    1/2 c  Grated Mozzarella cheese
    3/4 c  Parmesan cheese; separated
    1/4 c  Grated Romano cheese
      4    Tomatoes; diced
      1 c  Cracker crumbs
      1 c  Cooked shrimp or ham
      2    -(up to)
      3    Cloves garlic; pressed
      1 ts Oregano
      1 ts Basil
    1/2 ts Anise seed
      3 ts Salt
    1/2 ts Thyme
      1 ts Parsley flakes
      1 ts Pepper
 
  Cook eggplant in small amount of water until slightly tender. Saute
  onion, celery and pepper in oil until tender. Add soup, cheeses
  (reserving 1/4 cup Parmesan), tomatoes, crumbs and shrimp. Add to
  eggplant; pour into large casserole and sprinkle with Parmesan. Bake
  at 400  until bubbly.
  
  MRS FRANCES SOWELL
  
  MEMPHIS, TN
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM