Seafood Stuffed Eggplant Casserole

Bring the wonderful flavors of Louisiana into your kitchen with this mouthwatering Seafood Stuffed Eggplant Casserole –  thick pieces of shrimp, crabmeat, salty diced ham, and a mix of flavorful vegetables underneath a cheesy crusted topping.   

I must really be craving a trip back home to New Orleans. Looking over my recent recipes for a Muffuletta, Fried Bowtie Pasta, the King Cake and Praline posts, I’d say it must be true.

This Seafood Stuffed Eggplant Casserole is totally reminiscent of the Stuffed Eggplant dishes I’ve enjoyed at various New Orleans restaurants. The real difference here is that I didn’t actually “stuff” the eggplant.

Instead, I peeled, chopped, and boiled the eggplant, then combined the cooked eggplant with a delicious combination of ham, shrimp, crabmeat, and seasonings.

Why This Recipe Works

• The seafood stuffed eggplant tastes amazing!
• When eggplant bakes in the oven, it cooks up creamy and is the perfect texture for scooping and mixing with other ingredients.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Eggplant: I use 2 small to medium eggplants, peeled and cubed.
• Seasonings: Salt, thyme, oregano, cayenne pepper, and black pepper.
• Olive oil: I use extra virgin olive oil in this seafood stuffed eggplant casserole recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• Ham: Use 2 cups of cubed ham.
• Vegetables: Onion, celery, garlic, and green onions.
• Chicken base: A highly concentrated chicken stock which is found near chicken bouillon cubes and other soups in your grocery store. Used for rich flavor.
• Seafood: I used shrimp and crab meat. Feel free to use whatever type of seafood you’d like.
• Bread crumbs: Use Homemade Bread Crumbs or use store-bought.
• Eggs: To bind the ingredients together.
• Romano cheese: Sprinkle on top of the casserole before baking.

How To Make This Recipe

1. Boil the eggplant in enough salted water to cover in a saucepan until tender, about 8-10 minutes. Drain and set aside.
2. Heat 1 tablespoon olive oil in saucepan over medium heat. Add the ham and sauté until browned.
3. Add the additional olive oil to the pan along with the onion, celery, and garlic.
4. Add the chicken base, thyme, oregano, green onions, and shrimp. Sauté for 10 minutes.
5. Add the eggplant and cook for 1 minute.
6. Stir in breadcrumbs, eggs, cayenne pepper, and black pepper. Cook for 5 minutes, stirring constantly.
7. Remove from heat and fold in the crab meat. Spoon into a large, buttered baking dish and sprinkle with Romano cheese.
8. Bake at 350 degrees F for 30 minutes or until golden brown.

Expert Tips

• Reheat any leftovers in the microwave or in a 350 degree F oven until heated through. You might like to add a little cheese to the top of the casserole before warming.
• Consider adding in a handful of spinach and chopped tomatoes – delicious!
• If you’re serving this casserole to someone who isn’t a huge fan of eggplant, don’t worry. The eggplant taste is very mild. There are so many other wonderful flavors here; thick pieces of shrimp, salty diced ham, a mix of flavorful vegetables and the cheesy crusted topping!

Frequently Asked Questions

How Many Does This Recipe Serve?

This recipe could easily serve 8 to 10 people along with a cup of soup, a salad, or bread.

How Should I Store Seafood Stuffed Eggplant Casserole?

Store covered in the refrigerator. Leftovers will last for 3 days in the refrigerator.

Enjoy!

Seafood Stuffed Eggplant Casserole

By: Joanie Zisk

Prep: 45 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 10 servings

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Seafood Stuffed Eggplant Casserole-thick pieces of shrimp, crabmeat, salty diced ham, and a mix of flavorful vegetables underneath a cheesy crusted topping.

Ingredients 

• ▢ 2 cups small to medium eggplants (about 2 peeled and cubed)
• ▢ 1/2 teaspoon kosher salt
• ▢ 2 tablespoons olive oil , divided
• ▢ 6 ounces ham , cubed (2 cups)
• ▢ 1 small onion , chopped
• ▢ 1 rib celery , chopped
• ▢ 3 cloves garlic , minced
• ▢ 2 tablespoons chicken base
• ▢ 1/2 teaspoon dried thyme
• ▢ 1/2 teaspoon dried oregano
• ▢ 3/4 cup green onions , chopped (about 4)
• ▢ 1 1/2 pounds medium shrimp , uncooked, peeled and deveined
• ▢ 1 cup bread crumbs
• ▢ 2 eggs , lightly beaten
• ▢ 1/8 teaspoon cayenne pepper
• ▢ 1/8 teaspooon black pepper
• ▢ 16 ounces crab meat , flaked
• ▢ 1 cup Romano cheese , grated

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Instructions 

• Boil the eggplant in enough salted water to cover in a saucepan until tender, about 8-10 minutes. Drain and set aside.
• Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the ham and saute until browned.
• Add the additional tablespoon of oil to the pan along with the onion, celery and garlic and saute until the onion is caramelized.
• Add the chicken base, thyme, oregano, green onions and shrimp. Saute for 10 minutes.
• Add the eggplant and cook for 1 minute to get any water out.
• Stir in the bread crumbs, eggs, cayenne pepper and black pepper. Cook for 5 minutes, stirring constantly.
• Remove from the heat and fold in the crab meat. Spoon into a large, buttered baking dish and sprinkle with the Romano cheese. Bake at 350 degrees for 30 minutes or until golden brown.

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