Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 (6 1/2 oz.) can tuna, drained; 1 (4 1/2 oz.) can shrimp, drained; 1 (6 oz.) can crabmeat; 2 eggs, beaten; dry bread crumbs (4 to 5 slices); 1 small onion, chopped; 1/2 small bell pepper; salt; celery; paprika; thyme (optional); rosemary (optional); A.1. sauce (optional)

Servings: persons

1 large eggplant
1 (6 1/2 oz.) can tuna, drained
1 (4 1/2 oz.) can shrimp, drained
1 (6 oz.) can crabmeat
2 eggs, beaten
dry bread crumbs (4 to 5 slices)
1 small onion, chopped
1/2 small bell pepper
salt
celery
paprika
thyme (optional)
rosemary (optional)
A.1. sauce (optional)

1
Cook eggplant; drain and mash.
2
Saute onion, bell pepper and celery in small amount of oil or butter.
3
When eggplant is cool, add beaten eggs, onion, bell pepper, celery, tuna, shrimp and crabmeat.
4
Add seasoning.
5
Add bread crumbs to hold together (save some of the bread crumbs to spread on top).
6
Place in eggplant shell or casserole dish.
7
Top with bread crumbs or Cheddar cheese or both.
8
Bake 45 minutes at 350u00b0.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant, 1 (6 1/2 oz.) can tuna, drained, 1 (4 1/2 oz.) can shrimp, drained, 1 (6 oz.) can crabmeat, and more.

Yes, Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Casserole

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