Baked Eggplant and Shrimp

Name: Baked Eggplant and Shrimp
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: 1½ pounds fresh raw shrimp, shelled and deveined; ¾ cup fresh bread crumbs; 3 tablespoons flour; 1¼ pounds eggplant; Freshly ground pepper; Salt, if desired; 1½ pounds ripe tomatoes, or 3 cups drained imported canned tomatoes; ¾ cup olive oil, approximately; ½ teaspoon dried thyme; 2 tablespoons finely chopped garlic; 1 tablespoon finely chopped parsley

Preparation info

Yield:
6
Servings.

Difficulty
Complex

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1¼ pounds eggplant
3 tablespoons flour
Salt, if desired

Americas
United States
Dinner

Method

Preheat the oven to 375 degrees.
Trim off and discard the ends of the eggplant and peel the eggplant. Cut it into 1-inch cubes. There should be