Eggplant Casserole With Ham And Shrimp Recipe

Name: Eggplant Casserole With Ham And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 2 teaspoons salt; 4 slices bread (day old); 1 cup water; 2 tablespoons olive oil; 1 medium onion; 1 bell pepper; 3 garlic cloves; 1 cup ham; 1 lb medium raw shrimp, shelled; 2 -3 bay leaves; salt; pepper; 1 cup breadcrumbs

Servings: persons

2 medium eggplants
2 teaspoons salt
4 slices bread (day old)
1 cup water
2 tablespoons olive oil
1 medium onion
1 bell pepper
3 garlic cloves
1 cup ham
1 lb medium raw shrimp, shelled
2 -3 bay leaves
salt
pepper
1 cup breadcrumbs

1
Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
2
Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
3
Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
4
Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).

503

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: 2 medium eggplants, 2 teaspoons salt, 4 slices bread (day old), 1 cup water, and more.

Yes, Eggplant Casserole With Ham And Shrimp falls under the Seafood 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 With Ham And Shrimp

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