Seafood Eggplant Casserole

4 med eggplants
2 cups chopped onion
1/2 cup chopped bell pepper
1 tsp red cayenne pepper
2 lb raw shrimp
1 cup freshly grated Romano cheese
1-1/2 to 2 cups Italian bread crumbs
1/2 lb butter
2 cups chopped celery
2 tbs minced garlic
2 tbs salt (adjust)
1 lb claw crabmeat
2 cups grated American cheese

Peel and dice eggplant, cover with water and simmer for 20 minutes or until clear. Drain and set aside. Melt butter and saute onions, celery, bell pepper and garlic for 7 to 8 minutes.

Add seasonings and seafood. Stir until shrimp turns pink or about 10 minutes. Add cheese and stir, remove from heat and fold in bread crumbs; do not over mix or mixture will become gummy.

Place in 1 large casserole or 6 individual au gratin dishes. Top with additional bread crumbs and bake at 375F for 30 minutes.

Serves 6 or more.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana