Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 medium eggplants; 1 c. green onions, chopped; 1 c. white onions, chopped; 1 stick butter; 1 clove garlic, pressed; 1/2 c. parsley, chopped; 1 tsp. thyme; salt to taste; red pepper to taste; 3 eggs; 2 c. bread crumbs, moistened; 1 lb. boiled shrimp, peeled; 1 lb. crabmeat; bread crumbs

Servings: persons

3 medium eggplants
1 c. green onions, chopped
1 c. white onions, chopped
1 stick butter
1 clove garlic, pressed
1/2 c. parsley, chopped
1 tsp. thyme
salt to taste
red pepper to taste
3 eggs
2 c. bread crumbs, moistened
1 lb. boiled shrimp, peeled
1 lb. crabmeat
bread crumbs

1
Peel and dice eggplants.
2
Boil in salted water until tender. Drain.
3
Saute onions, garlic and parsley in butter for about 5 minutes.
4
Add eggplant, thyme, salt and pepper.
5
Work in moistened bread and slightly beaten eggs.
6
Fold in shrimp and crabmeat. Remove from heat.
7
Place in a buttered casserole.
8
Top with bread crumbs, butter and parsley.
9
Bake at 350u00b0 for 20 to 30 minutes. Serves 6.

No nutrition data on file — estimate from the ingredient list.

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: 3 medium eggplants, 1 c. green onions, chopped, 1 c. white onions, chopped, 1 stick butter, 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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