Seafood Stuffed Eggplant (Aubergine) Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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From the cookbook, Cookin' New Orleans Style (1993). Ingredients:
1 medium eggplant, halved lengthwise |
14 medium shrimp, boiled |
4 ounces crabmeat |
2 tablespoons fresh parsley, chopped |
1 scallion, chopped |
breadcrumbs |
parmesan cheese |
4 tablespoons butter, melted |
4 tablespoons flour |
4 tablespoons milk |
Directions:
1. Bake eggplant in a pan with water at 350° 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 350° for 25 to 30 minutes or until tops are brown.
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