Living Right Recipes

Jun 30, 2009 11:40 AM

EGGPLANT & SHRIMP CASSEROLE

EGGPLANT & SHRIMP
CASSEROLE

1 onion, chpd.
¼ tsp. black pepper
2 lg. eggplants
¼ tsp red pepper
2 medium tomatoes, peeled
& chopped
1 lb. fresh shrimp, peeled & cut
½ cup bread crumbs
1 bell pepper, chpd.
6 oz. lowfat mozzarella cheese
1/3 c. chpd. celery
1/8 c. cooking oil
1 T. marjoram

Peel and cut eggplant and boil until tender.
Drain and saute' eggplant in oil with bell pepper, celery, and onions for about 10 minutes.
Add shrimp, tomatoes, seasonings, and bread crumbs. Cook 10 minutes.
Pour into baking dish and bake at 350 degrees for 35 minutes.
Remove and spread mozzarella cheese on top. Return to oven and let cheese melt.

Servings: 8 (1 cup each)
Calories: 175
Carbohydrates: 11.6 gm
Protein: 18.4 gm
Fat: 8.3 mg
Cholesterol: 97 mg
Sodium: 219 mg
Fiber: 2 gm

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