Creole Casserole

Description
Makes 6 servings

Ingredients

 * 1 eggplant (about 1 pound), peeled and diced
 * 1½ teaspoons salt, divided
 * 2 cups water
 * ½ cup chopped celery
 * ½ cup chopped onion
 * ½ cup chopped green pepper
 * 1 tablespoon butter or margarine
 * 3 cups cooked rice
 * ¼ teaspoon garlic powder
 * ¼ teaspoon ground black pepper
 * ⅛ teaspoon ground red pepper
 * 1 cup raw peeled and deveined shrimp, minced
 * ½ cup dry bread crumbs
 * ¼ cup chopped fresh parsley
 * ½ to 1 teaspoon paprika

Directions

 * 1) Combine eggplant, ½ teaspoon salt and water in large saucepan.
 * 2) Bring to a boil, reduce heat, and simmer 5 minutes.
 * 3) Drain and set aside.
 * 4) Cook celery, onion and green pepper in butter in large skillet until tender-crisp.
 * 5) Stir in eggplant, rice, remaining 1 teaspoon salt, garlic powder and black pepper.
 * 6) Cook 5 minutes, stirring constantly.
 * 7) Add shrimp, crumbs and parsley.
 * 8) Turn into greased, shallow baking dish.
 * 9) Sprinkle with paprika.
 * 10) Bake at 375°F for 25 to 30 minutes.