Crawfish Eggplant Casserole
2002-11-20- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Eggplant was a classic staple in Cajun Country. This recipe came into fashion when crawfish also became a staple. Shrimp substitued for Crawfish is hard to beat; shrimp compliments the taste of eggplant so well.
Ingredients
- 3 medium eggplants, peeled and quartered
- 1 1/2 cup chopped onions
- 1 cup green bell pepper
- 1/2 cup chopped celery
- 1 garlic clove, chopped fine
- 1 tbsp oil (canola preferred)
- 2 tbsp water
- 1 pound crawfish tails rinsed or shrimp
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 4 slices bread, heel (nose) preferred broken in small pieces
- 2 tbsp water
- 1/3 cup seasoned bread crumbs
- 1/4 cup parmesan cheese
- 1/4 cup green onions chopped
- 1/4 cup chopped fresh parsley
- 4 tbsp seasoned bread crumbs
Directions
Step 1
Peel and quarter the eggplants. Parboil in salty water until tender (10-15 minutes), remove from water and drain.
Step 2
Sauté onions, green pepper, celery and garlic in oil and 2 tablespoons of water until soft and clear (5 minutes).
Step 3
Add crawfish, salt, black pepper and cayenne. Cover and cook over low heat for about 10 minutes. Dice eggplant and fold into the mixture.
Step 4
Add bread, water, breadcrumbs, cheese, green onions and parsley.
Step 5
Place into a 9x13 casserole dish that has been coated with vegetable spray. Sprinkle with the seasoned breadcrumbs. Bake 350 degrees for 30 minutes.
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