Baked Creole Eggplant (Aubergine)

From the old Delmonico's Restaurant. That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  eggplants, diced (with or without peel)
• 1  onion, chopped
• 1  cup  raw peeled shrimp, chopped
• 1  piece celery, chopped
• 1⁄2 cup butter or 1⁄2 cup  oil
•  creole seasoning, to taste
•  salt & freshly ground black pepper, to taste
•  breadcrumbs or   cracker crumb

Directions

1. Boil eggplants until soft.
2. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
3. Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
4. Bake approximately 30 minutes at 350°F.