Shrimp and Eggplant Casserole

Shrimp and Eggplant Casserole
Shrimp and Eggplant Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 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

Directions

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.

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