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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.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
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.