Eggplant Shrimp Casserole Recipe

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Eggplant Shrimp Casserole

Debora Hotard


Eggplant and Shrimp are two of my favorite foods. This is one that is very popular with members of my family.

I also make a variation of this using lump crab meat which is also to die for delicious.

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30 Min


30 Min


2 medium
3 large
celery stalks, chopped
4 medium
cloves of garlic, minced
2 large
eggs, beaten
2 large
red onions, chopped
1 large
green bell pepper, chopped
1 c
bread crumbs, buttered (devided in half)
1 lb
peeled, deviened shrimp (chopped into small pieces)
1 tsp
louisiana hot sauce
3 Tbsp
olive oil
1 1/2 Tbsp
butter, cut into tiny cubes
salt and pepper to taste

Directions Step-By-Step

Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.

About this Recipe

Course/Dish: Fish, Seafood, Casseroles