"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Egg Palnt and Seafood Casserole Recipe

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This recipe for Egg Palnt and Seafood Casserole, by , is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitch McRae
Added: Sunday, March 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 med eggplants
2 eggs (beaten)
1 lb chopped boiled shrimp
1/2 lb of crabmeat
5 green onions chopped
1 c. bread crumbs
8oz grated cheddar cheese
8oz Mozzarella cheese

Directions:
Directions:
preheat oven 350
Peel and cut eggplants into 1" cubes. Boil in slightly saltly water until tender. Drain and mash eggplant well. add eggs, chopped green onions, shrimp, crabmeat, breadcrumbs. Mix all ingredients well. Mixture should have the consistency of dressing. If too soupy, add more bread crumbs. Pour ingredients into 9X11 buttered casserole dish. Sprinkle more breadcrumbs over top. Sprinkle mozzarella and cheddar cheese over top. Mixture should be aleast 2" thick in dish.
Bake at 350 for 30-35 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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