Eggplant and shrimp casserole
August 22, 2008
Eggplant and shrimp casserole – Recipes – Times-Picayune – NOLA.com
Eggplant and shrimp casserole
Makes 4 to 6 servings
1 large eggplant
1 stick margarine
1 onion, chopped
½ bell pepper, chopped
3 cloves garlic, minced
1 pound small fresh or frozen shrimp, peeled
1 egg
Bread crumbs
Salt and pepper
Butter for the top
Peel and boil eggplant, then 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 so. Add this mixture to the eggplant, and mix well.
Add 1 tablespoon water to the egg and beat well. Stir into mixture, along with salt and pepper to taste. Scatter bread crumbs over the top and mix in just enough to keep the mixture moist, not thick and dry.
Heat oven to 350 degrees. Coat a casserole dish with nonstick cooking spray and fill with the mixture. Cover with additional bread crumbs. Dot with butter and salt lightly. Bake 30 minutes.
Comments
Got something to say?
2009 SPONSOR
ADVERTISERS
