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.   

Seafood Stuffed Eggplant Casserole on a small plate with the remainder of the casserole in a baking dish in the background

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.

Shrimp, chopped onions, celery, garlic, and cubed ham cooking in a saucepan

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.

Seafood Stuffed Eggplant Casserole on a small plate next to the remainder of the casserole in a baking dish and a glass of white wine

Enjoy!

Seafood Stuffed Eggplant Casserole | ZagLeft

Seafood Stuffed Eggplant Casserole

Seafood Stuffed Eggplant Casserole-thick pieces of shrimp, crabmeat, salty diced ham, and a mix of flavorful vegetables underneath a cheesy crusted topping.
Print Pin
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Main Dish
Servings: 10 servings
Author: Joanie Zisk

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

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.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

26 thoughts on “Seafood Stuffed Eggplant Casserole”

  1. Nicole @ Or Whatever You Do

    This is such a unique recipe! I’ve only tried eggplant a few times. I don’t know why I don’t cook with it more! This recipe looks fantastic.

  2. Patricia @ Grab a Plate

    I just love this recipe! I love eggplant, and this looks so amazing! Love all the flavors and New Orleans inspiration in the flavors!

  3. Heather // girlichef

    Ummmmm – WOAH! This looks amazing. I’ve been craving all things seafood lately, and you don’t know how bad I want this in my belly.

  4. Julie @ Tastes of Lizzy T

    What an elegant casserole! Simple enough for every day but special enough for company. Love it!

  5. Melissa Machowski

    This is a totally fascinating combo! And I’ve never tried boiling eggplant but it seems like such a great technique. I love this captivating combination. Thank you!

  6. Angela {mind-over-batter.com}

    A visit to New Orleans is on my list. I know I’ll need to mega cardio beforehand. When I see dishes from New Orleans I just know: Someone is rolling me onto the plane. Love this dish. I’m a fan of eggplant and of shrimp. I can probably eat this entire casserole.

  7. How I wish I could wiggle my nose and find this dish had magically appeared in my oven tonight! What a wonderful meal!

  8. Martha @ A Family Feast

    I’m heading to New Orleans in two weeks – and your dish has me so excited to try some great food! This looks wonderful!

    1. There are so many wonderful places to eat in New Orleans. When you go, let me know and I’ll pass along all my favorite restaurants and a few favorites only the locals know about 🙂

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