Recipe for Company Eggplant Casserole 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 x Eggplant, unpeeled, cut in strips
1 x Onion, chopped
3 x Ribs celery, chopped
1 x Green pepper, chopped
1/2 cup Oil
1 can (10.75-oz) cream of mushroom soup
1/2 cup Grated cheddar cheese
1/2 cup Grated Mozzarella cheese
3/4 cup Parmesan cheese, separated
1/4 cup Grated Romano cheese
4 x Tomatoes, diced
1 cup Cracker crumbs
1 cup Cooked shrimp or ham
2 x -(up to)
3 x Cloves garlic, pressed
1 tsp Oregano
1 tsp Basil
1/2 tsp Anise seed
3 tsp Salt
1/2 tsp Thyme
1 tsp Parsley flakes
Instructions:
Instructions: Cook eggplant in small amount of water until slightly tender. Saute onion, celery and pepper in oil until tender. Add soup, cheeses (reserving 1/4 cup Parmesan), tomatoes, crumbs and shrimp. Add to eggplant; pour into large casserole and sprinkle with Parmesan. Bake at 400 until bubbly.

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