Menu Enter a recipe name, ingredient, keyword...

Shrimp and Eggplant Casserole


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 - 3 eggplants
  • 2 onions, small, chopped
  • 3 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 2 lbs. raw shrimp
  • 1/2 cup olive oil
  • 1 loaf french bread, cut into small pieces
  • 1 Tbs. garlic powder
  • 1 Tbs. Tony Chachere seasoning
  • 1 Tbs. Worchestshire sauce
  • salt and pepper to taste
  • 2 cups bread crumbs
  • 2 cups mozzarella cheese, shredded


Servings 10


Step 1

Peel eggplant and cut into squares. Boil in water with salt until soft. Remove and mash. Set aside.

In a large skillet over a medium fire heat olive oil and cook onions, celery, and green pepper until soft. Add raw shrimp an cook until pink. Add eggplant to this mixture. Add worchestershire sauce, garlic powder, Tony Chachere seasoning, salt and pepper to this mixture. Stir and cook through. Pour mixture into bowl and add french bread pieces. Add one cup bread crumbs and one cup mozzarella cheese and mix thoroughly. Transfer mixture into 9 x 13" baking dish and top with remaining bread crumbs and mozzarella cheese and dot with butter. Bake at 350 F for 15 minutes.


You'll also love

Review this recipe

Turkey Eggplant Casserole Farfalle with roasted eggplant and 3 cheeses