"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Eggplant and Shrimp Casserole Recipe

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

Contributor:  
Contributor:  
Peggy Brown
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
1 stick margarine
1 onion, chopped
1/2 bell pepper, chopped
3 cloves garlic, minced
1 pound medium fresh shrimp, peeled
1 egg
Bread crumbs
Salt, cayenne pepper and Accent
Butter for the top

Directions:
Directions:
Peel and boil eggplant in salted water. Drain, mash and return to the pot.

In a frying pan, melt margarine. Add onion, bell pepper and garlic. Add shrimp and saute 3 minutes or until pink. Add this mixture to the eggplant along with all seasonings. Mix well.

Add 1 Tablespoon. water to the egg and beat well. Stir into mixture. Adjust seasonings as needed. Scatter bread crumbs over the top and mix in just enough to keep the mixture moist, not thick and dry. Transfer mixture to a casserole coated with cooking spray. Cover with additional bread crumbs. Dot with butter and salt lightly. Bake 30 minutes in a 350 oven.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Very easy and yummy. Serve with a salad and crusty bread, if desired

 

 

 

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