Eggplant Casserole a la Justin

By amaliana

Ingredients

• 4 quarts chopped eggplant
• 2 cups chopped onion
• 1 cup parsley
• 1 teaspoon celery salt
• 1 teaspoon butter-flavored salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup sauterne wine
• 1 cup tuna
• 1 cup shrimp
• 2 cups water
• 2 tablespoons Worcestershire
• 2 teaspoons Louisiana hot sauce
• 2 eggs
• Progresso bread crumbs
• 1 cup chopped bell pepper
• salt
• 2 tablespoons olive oil
• 1 tablespoon soy sauce

Preparation

Step 1

Marinate the eggplant in salt water, rinse, and drain. Cook eggplant in a mixture of sauterne, water, Worcestershire, hot sauce, and soy sauce until it can be mashed. Pour it into a colander, saving the juice.
Saute the onions, bell pepper, and parsley in olive oil until clear or tender. Add onion powder, garlic powder, celery salt, and butter-flavored salt. Combine this mixture, the shrimp, and tuna with the eggplant. Mix well, using a little of the juice that was saved for extra flavor. Beat the eggs and fold in. Place in a casserole dish and top with bread crumbs.
Bake in 350-degree oven for 45 minutes to an hour.