HappyCook80's Recipe

Eggplant and Shrimp Casserole

Category: Recipes

Eggplant and Shrimp Casserole

2 eggplants, peeled and diced
1/2 cup butter
1 large onion, diced
4 ribs celery, diced
2 green bell peppers, diced
1/4 cup chopped fresh parsley
1/4 cup chopped garlic
1 1/2 cups diced chicken
1 1/2 cups small (50 to 60 count), shrimp, peeled and deveined
3/4 tbl. Italian seasoning
1 tbl. blackening seasoning
1 1/2 cups chicken stock
1 tsp. worcestershire sauce
1 tsp. hot sauce
1/2 cup finely chopped green onions
1 cup Italian-style bread crumbs
1/2 cup freshly grated parmesan cheese

Boil the eggplants in salted water until tender, about 20 minutes,
then drain and reserve.

Preheat the oven to 350 degrees.

Melt the butter in a large pan and add the onion, celery, bell pepper, parsley and garlic and saute until the vegetables start to become transparent, about 5 minutes. Add the eggplants and the remaining ingredients and stir to combine.

Transfer the mixture to a casserole dish and bake for 20 to 25 minutes, until golden brown. Place the casserole in the middle of the table and let the folks dig in.
Serves 6 to 8.