Shrimp Eggplant Dressing

1 pound Shrimp, peeled, deveined, and rough chopped, not too small, saving shells and heads.

1 Bay leaf

1 teaspoon dried thyme

Water, enough to cover the eggplant by 1 inch

1 splash Liquid Crab Boil, Liquid crab boil is Water, Polysorbate 80, Extractives Of: Red Pepper, Bay, Clove, Black Pepper, Thyme, Marjoram And Artificial Spice Flavors. Sub preferred spices if you can't get it.

3 or 4 Eggplants, peeled, about 3 Cups Cooked

3 Tablespoons Butter

1 cup Onion, diced, save the peel and scraps

3/4 cup Green Bell Pepper, diced, save scraps

2 Garlic toes, minced

2 Green Onions, sliced thin, keep the green and white parts separate, save the scraps

1 Egg, beaten

2 Teaspoon dried Thyme

1 Tbsp Italian Parsley, chopped, save stems etc

1 Tbsp Fresh Basil, chopped

1 Cup Bread Crumbs

Salt and pepper, to taste.

For the topping:

1 Cup Panko Bread Crumbs

1/4 Cup grated Italian hard cheese, Romano, Parmesan, or combo

3 Tablespoon Melted Butter

1 Tbsp Italian Parsley, chopped

Preheat an oven to 400 degrees.

Bring the water to boil in a stock pot. Add the Bay Leaf, teaspoon of Thyme, reserved Shrimp shells, crab boil, any trim from the diced onion, bell pepper and green onions, add a handful of Kosher salt. Boil for about 15-20 minutes, skim off any scum. Add the peeled Eggplant and reduce to a simmer. Cook until the eggplant gets tender about 20 minutes.

In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are soft snd translucent, about five minutes. Add 2 teaspoons Thyme and the chopped shrimp, cook until the shrimp are just cooked through, less than five minutes, set aside.

Remove the eggplant once it is tender, allow to cool enough to handle and chop.

In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and 1 tablespoon of chopped parsley, mix well. Add the bread crumbs a little at a time until the right consistency is achieved, not too wet, not too dry. (Don't over think this, just do it.) Taste and adjust seasoning.

Butter or spray (Pam) a casserole pan. Mix together the topping ingredients, top the shrimp and eggplant dressing with it. Bake until bubbly and brown, 45 minutes to an hour.

bon appetit