Shrimp and Eggplant Creole

Name: Shrimp and Eggplant Creole
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: Juice of 1 lemon; Freshly ground pepper to taste; Salt to taste, if desired; ½ cup olive oil, approximately; Flour for dredging; 1½ pounds eggplant; 24 raw shrimp, shelled and deveined; 2 cups Tomato Sauce with Mushrooms; 1 teaspoon dried oregano

Preparation info