Eggplant Casserole With Ham and Shrimp |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a family heirloom recipe passed down from my grandmother to my mother. She recently passed it down to me from her mental recipe file . I thought it was time to write it down and share with others. I received several ecstatic thank you emails from my siblings. All thought this recipe was gone forever. 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 |
Directions:
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).
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