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Creole Eggplant Souffle'
Baked Eggplant Casserole
2 eggplants, medium
1 lb. shrimps, fresh, chopped
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
2 Tbls. bacon grease
1/2 cup green onions, chopped
2 cup Italian bread crumbs
2 eggs, beaten
2 chicken bouillon cubes, in 8-oz water
1/2 cup Rhine wine
Slice eggplant longways; put into a pot of lightly salted water.
Put pot over medium-hot, and cook until they is tender. Drain and
let cool.
Scoop meat from eggplants, Drain well; let cool slightly, and chop
fine. Save the shells.
Put bacon grease in a skillet over medium heat add add green onions,
bell pepper and celery. Saute until softened. Add bouillon dissolved
in water and simmer until is reduced. Add shrimp, and wine, and
cook until shrimp is pink. Gently ladle in eggplant and simmer
about 30 minutes.
While eggplant is cooking, add 1 cup of bread crumbs to egg and
whisk well. Add to eggplant, mixing gently.
Stuff shells with eggplant mixture, and top with remaining breadcrumbs.
Put in pre-heated 350-degree oven and bake until golden brown.
Remove from ove and top souffle with your favorite cheese.
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Eggplant Souffle 02