Shrimp And Egglant Casserole
From lynn210 16 years ago
- 60 minutes to make
- Serves 6
Flavorful shrimp recipe, great with a good italian salad and crusty french garlic bread!
Ingredients
- 1 lb. raw, peeled shrimp shopping list
- 1 large eggplant, peeled, cut into 1" cubes shopping list
- 1 cup mushrooms, sliced shopping list
- 1 medium finely chopped onion shopping list
- 1 medium finely chopped bell pepper shopping list
- 2 stalks finely chopped celerly shopping list
- 3 large cloves garlic, minced or pressed shopping list
- 2 tomatoes, chopped shopping list
- 1 tsp. italian seasoning shopping list
- 1 Tablespoon. dried parsley shopping list
- 1 cup Italian breadcrumbs, divided shopping list
- 1 egg + 1 Tablespoon water or milk, beaten shopping list
- 1 cup freshly grated parmesan cheese (or cheddar if you like) shopping list
- olive oil shopping list
- salt and pepper to taste shopping list
How to make it
- In olive oil, saute egglant for 5 minutes, stirring constantly. Add 1/4 cup water, salt and pepper, cover and let cook til soft. Set aside.
- In olive oil (and butter if you choose) saute onions, bell pepper, celery and garlic until soft. Add tomatoes, shrimp, mushrooms, salt and pepper to taste, italian seasoning, and parsley; cover and cook on medium heat for 10 minutes.
- Add eggplant and shrimp mixture together, add 3/4 cup breadcrumbs, 1/2 cup cheddar or parmesan cheese, and egg. Add this to a deep baking dish (sprayed with non-stick spray), then sprinkle remaining breadcrumbs, then cheese on top. Bake at 350 degrees for 45 minutes. *NOTE: If using cheddar cheese, you should put 3/4 cup over the top before baking.
People Who Like This Dish 3
- elgab89 Toronto, CA
- jlv1023 Ansonia, Connecticut
- clbacon Birmingham, AL
- lynn210 Baton Rouge, LA
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elgab89
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" It was excellent "