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Heat oil in pan and fry the eggplant slices until golden and set them aside on a kitchen towel to absorb any excess oil.
In a medium saucepan, warm olive oil and sauté onion until tender. Add garlic, mushroom and shrimps; stir over a medium heat for 3 minutes then add MAGGI Chicken Stock, tomato, tomato paste and black pepper. Bring to boil and simmer for 5 minutes. Remove from heat; Stir in parsley and set aside.
Mash the potato with milk, butter, salt and pepper.
Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over.
Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.
Per Portion of 300g
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