Eggplant Casserole

14 ingredients
9 steps

Ingredients

  • 3 medium eggplants
  • 1 c. green onions, chopped
  • 1 c. white onions, chopped
  • 1 stick butter
  • 1 clove garlic, pressed
  • 1/2 c. parsley, chopped
  • 1 tsp. thyme
  • salt to taste
  • red pepper to taste
  • 3 eggs
  • 2 c. bread crumbs, moistened
  • 1 lb. boiled shrimp, peeled
  • 1 lb. crabmeat
  • bread crumbs

Directions

  1. 1
    Peel and dice eggplants.
  2. 2
    Boil in salted water until tender. Drain.
  3. 3
    Saute onions, garlic and parsley in butter for about 5 minutes.
  4. 4
    Add eggplant, thyme, salt and pepper.
  5. 5
    Work in moistened bread and slightly beaten eggs.
  6. 6
    Fold in shrimp and crabmeat. Remove from heat.
  7. 7
    Place in a buttered casserole.
  8. 8
    Top with bread crumbs, butter and parsley.
  9. 9
    Bake at 350° for 20 to 30 minutes. Serves 6.

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