Another great Thanksgiving or Christmas dinner dish.

1 lg. eggplant, peeled & diced 1 (10.5 oz.) can cream of
½ cup thinly sliced celery mushroom soup
1 lg. yellow onion, chopped fine 1pint oysters with liquid
½ cup unsalted butter 2 cups cooked rice
1 tsp. seafood seasoning of your choice ¼ cup parmesan cheese
1 tsp. salt

Boil eggplant in enough water to cover for 5 minutes. Drain & set aside. Sauté celery & onions in butter. Add salt, seasoning, soup & oyster juice. Simmer on low 5 minutes; add oysters & cook until they begin to curl around the edges. Mix in eggplant and rice. Pour into a greased 2 quart baking dish. Sprinkle with parmesan cheese & bake @ 350 until cheese is melted & bubbly.