↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Eggplant and Shrimp Casserole
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Shrimp And Eggplant Beignets
by HappyCook80
Shrimp and Eggplant Beignets 1 medium eggplant, peeled and chopped 1 1/2 teaspoons salt 1/2 teaspoon cayenne 2 tablespoons vegetable oil 1/2 cup chopped onions 1/2 pound small shrimp, pe
by HappyCook80
Shrimp and Eggplant Beignets 1 medium eggplant, peeled and chopped 1 1/2 teaspoons salt 1/2 teaspoon cayenne 2 tablespoons vegetable oil 1/2 cup chopped onions 1/2 pound small shrimp, pe
Eggplant Casserole
by sgre52160
2 medium eggplants Salt 1 green pepper and medium onion, minced 1 tbsp bacon drippings 1 egg, beaten 1 cup Ritz cracker crumbs 2-4 drops Tabasco sauce 1/4 tsp pepper Salt to taste 1 cup sharp
by sgre52160
2 medium eggplants Salt 1 green pepper and medium onion, minced 1 tbsp bacon drippings 1 egg, beaten 1 cup Ritz cracker crumbs 2-4 drops Tabasco sauce 1/4 tsp pepper Salt to taste 1 cup sharp
Italian Eggplant Casserole
by sgre52160
3 good-sized Japanese eggplants 1 onion, chopped 1 can whole tomatoes 1/2 lb Italian loose sausage, recommend Owens (chub) 2 tsp garlic, minced 1/4 tsp black pepper 1/4 tsp salt 1/4 tsp orega
by sgre52160
3 good-sized Japanese eggplants 1 onion, chopped 1 can whole tomatoes 1/2 lb Italian loose sausage, recommend Owens (chub) 2 tsp garlic, minced 1/4 tsp black pepper 1/4 tsp salt 1/4 tsp orega
Baked Eggplant Casserole
by sgre52160
1 medium-size eggplant, peeled and cut in 1-inch cubes* 1 1/2 lbs. ground beef 2 tablespoons olive oil 1 egg beaten 1 1/2 cups chopped canned or fresh tomatoes 1 small onion, chopped 1 1/2 c
by sgre52160
1 medium-size eggplant, peeled and cut in 1-inch cubes* 1 1/2 lbs. ground beef 2 tablespoons olive oil 1 egg beaten 1 1/2 cups chopped canned or fresh tomatoes 1 small onion, chopped 1 1/2 c
Eggplant-cheddar Casserole
by sgre52160
1 large eggplant (1 1/2 lb.), unpeeled, sliced crosswise (3/4 inch) 2 tablespoons olive oil 1 green bell pepper, sliced (3/4 inch) 1 red bell pepper, sliced (3/4 inch) 1 large onion, halved, slice
by sgre52160
1 large eggplant (1 1/2 lb.), unpeeled, sliced crosswise (3/4 inch) 2 tablespoons olive oil 1 green bell pepper, sliced (3/4 inch) 1 red bell pepper, sliced (3/4 inch) 1 large onion, halved, slice
view more member recipes
related CDKitchen recipes
Meat And Seafood On The Griddle (Teppanyaki)
Pan Seared Shrimp With Ratatouille
Lebanese Eggplant Casserole
Saute of Squid, Shrimp and Eggplant
Skillet Shrimp Ratatouille Over Rice
Eggplant Patrice
Cajun Eggplant Pirogue
Layered Turkish Casserole
Baked Eggplant Casserole
Balsamic And Tomato Roast Chicken With Eggplant