Seafood Stuffed Eggplant (Aubergine) Casserole Recipe

Name: Seafood Stuffed Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, halved lengthwise; 14 medium shrimp, boiled; 4 ounces crabmeat; 2 tablespoons fresh parsley, chopped; 1 scallion, chopped; breadcrumbs; parmesan cheese; Cream Sauce; 4 tablespoons butter, melted; 4 tablespoons flour; 4 tablespoons milk

Servings: persons

1 medium eggplant, halved lengthwise
14 medium shrimp, boiled
4 ounces crabmeat
2 tablespoons fresh parsley, chopped
1 scallion, chopped
breadcrumbs
parmesan cheese
Cream Sauce
4 tablespoons butter, melted
4 tablespoons flour
4 tablespoons milk

1
Bake eggplant in a pan with water at 350u00b0 for 30 minutes.
2
Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
3
Scoop out eggplant pulp, leaving shell intact for stuffing.
4
Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
5
Add the cream sauce and cook together until heated through.
6
Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
7
Bake at 350u00b0 for 25 to 30 minutes or until tops are brown.

449

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 11 ingredients. The key ingredients include: 1 medium eggplant, halved lengthwise, 14 medium shrimp, boiled, 4 ounces crabmeat, 2 tablespoons fresh parsley, chopped, and more.

Yes, Seafood Stuffed Eggplant (Aubergine) Casserole 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.

Seafood Stuffed Eggplant (Aubergine) Casserole

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