"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Eggplant Seafood Casserole Recipe

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This recipe for Eggplant Seafood Casserole, by , is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacinta Mason
Added: Friday, May 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb small to medium shrimp, peeled
1 lb lump white crab meat
6 medium eggplant, peeled and diced
1 medium onion, finely chopped
1 stalk celery, finely chopped
1/4 cup cooking oil
1 kettle of boiling water
salt, black pepper and cayenne pepper to taste
Italian bread crumbs

Directions:
Directions:
Saute' onion, bell pepper & celery in cooking oil until onions are clear. Add eggplant and enough water to cover. As eggplant gets soft, smash with either a fork or potato masher; add hot water as it cooks out. Stir often,careful not to let eggplant stick to pot. Continue cooking this way until eggplant are smooth and soft. (approximately one hour) Add shrimp, crabmeat, salt, pepper & cayenne pepper. Add more water if needed. Cook another 10-15 minutes, until shrimp are thoroughly cooked. Put into casserole dish. Cover top with bread crumbs. Bake at 357 until bread crumbs are toasted.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
including prep, about 2hrs
Personal Notes:
Personal Notes:
This is the only way I would eat eggplant as a kid. This is something Moma cooked often, especially when we had company!

 

 

 

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