Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. onion, chopped; 1/4 c. green pepper, chopped; 1/2 c. parsley, chopped; 2 cloves garlic, finely chopped; 1/3 c. shortening, melted; 1 large eggplant; 1 c. tomatoes (canned); 2 bay leaves; 1 1/2 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. thyme, crushed; 2/3 c. water; 1 c. shrimp; 3 Tbsp. butter or margarine, melted; 3/4 c. dry bread crumbs

Servings: persons

1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/2 c. parsley, chopped
2 cloves garlic, finely chopped
1/3 c. shortening, melted
1 large eggplant
1 c. tomatoes (canned)
2 bay leaves
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme, crushed
2/3 c. water
1 c. shrimp
3 Tbsp. butter or margarine, melted
3/4 c. dry bread crumbs

1
Saute onion, pepper, parsley and garlic in shortening, until tender.
2
Chop eggplant pulp.
3
Add tomatoes, seasonings, water and eggplant to mixture.
4
Cover and simmer until eggplant is tender. Remove bay leaves.
5
Add shrimp.
6
Combine butter and bread crumbs. When putting eggplant mixture in casserole dish, add a little of the bread crumbs.
7
Top casserole with rest
8
of crumbs.
9
Bake at 400u00b0 for 35 to 40 minutes.

182

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 15 ingredients. The key ingredients include: 1/2 c. onion, chopped, 1/4 c. green pepper, chopped, 1/2 c. parsley, chopped, 2 cloves garlic, finely chopped, 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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