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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Eggplant Shrimp Casserole Recipe

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This recipe for Eggplant Shrimp Casserole is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 bell pepper, seeded and chopped
• 4 to 6 cups of cooked and drained eggplant cubes (boiled in salted water)
• 1 can diced tomatoes, drained
• 1 can Ro-Tel tomatoes, drained
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1/4 pound ground Italian sausage, cooked and drained
• 2 pounds head-on shrimp, peeled and deveined (or 1 pound cooked crawfish tails)
• 1/2 cup grated Pecorino Romano cheese
• Tony Chachere's Original Creole Seasoning
• 1 cup grated pepper jack cheese
Directions:
Directions:
Warm the olive oil in a large deep skillet over medium heat. Saute the onion and bell pepper until soft, but not browned. Add the cooked eggplant; stir until most of the moisture is absorbed. Add the diced tomatoes, Ro-Tel tomatoes, tomato paste and sugar. Cook until bubbly.
Add the cooked Italian sausage and the shrimp or crawfish. Cook for about five minutes, until the shrimp turn pink. Stir in the Romano cheese and season to taste with Tony Chachere's. Stir in half of the pepper jack cheese.
Turn the mixture into a large ungreased baking dish, such as a lasagna pan. Top it with the remaining pepper jack cheese. Bake until the filling is bubbly and the top is browned, 30 to 40 minutes.
Number Of Servings:
Number Of Servings:
10

 

 

 

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