Thanksgiving tradition: Scalloped Eggplant with Shrimp

With a nod to my cooking friend, Craig, in Atlanta, here is one of my faves for Thanksgiving - or anytime you have a hankering for a shrimp dish that's a little different. When it comes out of the oven, it smells heavenly . . . the melted cheese on top looks so yummy, but do let it cool a bit or you'll burn your tongue!

Ingredients:

1 medium eggplant, peeled & cubed

2 t brown sugar

1 T olive oil

1 medium onion, chopped

1/2 green pepper, chopped

1 garlic clove, minced

2 T olive oil

1 can healthy choice cream of mushroom soup

1 C sliced mushrooms

1/2 # raw shrimp

5 oz white cheddar cheese, grated, divided

2 t Worcestershire sauce

1/2 t cayenne pepper

1/4 t black pepper

1/2 C saltine cracker crumbs

paprika (mild)

1. Cook eggplant in covered pan with sugar in olive oil until tender.

2. In another pan, saute onion, green pepper and garlic with olive oil. (Shortcut: put all in microwave safe bowl & cook on high for one minute). Add to eggplant.

3. Turn off heat and add soup and mushrooms. Add shrimp, half of cheese and the seasonings.

4. Put into a 2-quart casserole. Cover with cracker crumbs and the remaining cheese. Dust with paprika and cook for 50-60 minutes at 325 degrees or until almost dry. Yield: 8 servings. 2003