Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  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.
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