Seafood Eggplant Casserole is a dish I usually make in the summer with plenty of fresh shrimp and nice eggplant. While there are many seafood eggplant recipes out there, this one is my favorite and is more "cajun" than "greek". When combining ingredients, I usually mash the eggplant but it can be left in chunks also.
Seafood Eggplant Casserole
2 lg eggplants
2 lb of crawfish or shrimp
1/2 stick butter
1 cup onion chopped
4 green onions chopped
4 cloves garlic minced
2-3 ribs celery chopped
2 tbl parsley
1 tsp poultry seasoning
1-1/2 cups Italian breadcrumbs
1 tsp salt, or to taste
1/2 tsp pepper,or to taste
1/4 tsp tobasco, or to taste
Cut eggplant in half and boil till soft. Remove, cool and scoop out pulp. Set aside. Saute seafood in butter. Add vegetables and saute till wilted. Add eggplant and seasonings and mix well. Cook about 7 – 10 min. Add breadcrumbs and seafood, mix well and remove from heat. Use white wine, cream or chicken stock to thin if necessary. Pour in casserole dish, dot with butter and sprinkle with more bread crumbs. Bake at 350 till brown.
Stinkerbelle, Thanks for this recipe. My family's from Lafayette, but moved years ago. Dad's memory is fading and my husband wanted this dish for Thanksgiving. You guessed it...Dad always made it. This looks so close to his version, I can't wait to give it a try. Thanks for sharing.
ReplyDeleteI usually do SO much work peeling the eggplant and cubing it and then boiling until it is a little soft and draining it, etc. I can't believe it never occurred to me to just BOIL it in halves and then scoop it out. I guess I'm never to old to learn! THANK you.I do add mozzarella to mine when I layer it in a casserole and I add a teaspoon of crab boil liquid. I will try your way today !
ReplyDeleteIs it fresh or dried parsley?
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