I would like to make a casserole with both eggplant and shrimp in it. Do you have a recipe?!
? cup olive oil
1 large onion, chopped
1 bell pepper, seeded and chopped
4 to 6 cups of cooked and drained eggplant cubes (boiled in salted water)
1 can diced tomatoes, drained
1 can Ro-Tel tomatoes, drained
2 tablespoons tomato paste
2 teaspoons sugar or 1 teaspoon Sweet 'n' Low
? pound ground Italian sausage, cooked and drained
2 pounds head-on shrimp, peeled and deveined (or 1 pound cooked crawfish tails)
? cup grated Romano cheese
Tony Chachere's Original Creole Seasoning (or any cajun seasoning)
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees. Warm the olive oil in a large deep skillet over medium heat. Saute the onion and bell pepper until soft, but not browned. Add the cooked eggplant; stir until most of the moisture is absorbed. Add the diced tomatoes, Ro-Tel tomatoes, tomato paste and sugar. Cook until bubbly. Add the cooked Italian sausage and the shrimp or crawfish. Cook for about five minutes, until the shrimp turn pink. Stir in the Romano cheese and season to taste with Tony Chachere's. Stir in half of the pepper jack cheese. Turn the mixture into a large ungreased baking dish, such as a lasagna pan. Top it with the remaining pepper jack cheese. Bake until the filling is bubbly and the top is browned, 30 to 40 minutes.
nfd
Answers: Eggplant and Shrimp Casserole
? cup olive oil
1 large onion, chopped
1 bell pepper, seeded and chopped
4 to 6 cups of cooked and drained eggplant cubes (boiled in salted water)
1 can diced tomatoes, drained
1 can Ro-Tel tomatoes, drained
2 tablespoons tomato paste
2 teaspoons sugar or 1 teaspoon Sweet 'n' Low
? pound ground Italian sausage, cooked and drained
2 pounds head-on shrimp, peeled and deveined (or 1 pound cooked crawfish tails)
? cup grated Romano cheese
Tony Chachere's Original Creole Seasoning (or any cajun seasoning)
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees. Warm the olive oil in a large deep skillet over medium heat. Saute the onion and bell pepper until soft, but not browned. Add the cooked eggplant; stir until most of the moisture is absorbed. Add the diced tomatoes, Ro-Tel tomatoes, tomato paste and sugar. Cook until bubbly. Add the cooked Italian sausage and the shrimp or crawfish. Cook for about five minutes, until the shrimp turn pink. Stir in the Romano cheese and season to taste with Tony Chachere's. Stir in half of the pepper jack cheese. Turn the mixture into a large ungreased baking dish, such as a lasagna pan. Top it with the remaining pepper jack cheese. Bake until the filling is bubbly and the top is browned, 30 to 40 minutes.
nfd
BAKED EGGPLANT STUFFED WITH HAM AND
SHRIMP
4 med. size eggplants
3 tbsp. olive oil
1 c. chopped yellow onion
1 c. chopped green onion
1/4 c. chopped parsley
1/2 c. chopped green sweet bell pepper
4 garlic cloves, crushed
1 tsp. whole thyme
2 bay leaves, crushed
1/4 lb. cured ham, diced (buy a slice of good ham from your butcher, not the bland, boiled stuff)
2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. Tabasco, or more to taste
1 tbsp. Worcestershire
2 eggs, beaten
1 c. bread crumbs
1 lb. shrimp, peeled and cut into 1/2 inch pieces
2 tbsp. butter or olive oil
1/2 lb. crab meat
Grated Parmesan or Romano cheese for garnish
Cut off the stems of the eggplants and cut them in half, lengthwise. Boil in salted water until tender, about 10 minutes. Remove and drain. Scoop out most of the center of each and chop the scrapings coarse. Set aside.
In the oil, saute the yellow and green onions, parsley, green pepper, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire, and eggplant scrapings. Simmer gently for 1/2 hour. Take off the burner and stir in the eggs and then the bread crumbs. In a separate pan, saute the shrimp in 2 tablespoon butter for 2 minutes, or until it changes color. Add to the eggplant mixture along with the crab meat.
Divide the mixture among the eggplant boats and sprinkle with cheese. Place on a greased baking sheet and bake at 350 degrees for 30-40 minutes or until the top is browned.
google the items you have and recipes will be the results
Eggplant & Shrimp Casserole
2 eggplants
2 medium onions, chopped
? cup celery, chopped
1 medium bell pepper, chopped
? cup minced parsley
1 teaspoon lemon juice
4 pods garlic, chopped
Creole seasoning
Dash of red pepper
? cup Romano cheese
1 cup bread crumbs
milk or water
2 teaspoons basil
Dash of Tabasco
1 teaspoon rosemary
2 eggs
2 strips bacon
2 lbs. shrimp, cleaned & devained
Peel, cut and soak eggplant in salt water for 30 minutes.
Meanwhile, fry bacon, remove, crumble and set aside.
Saute shrimp in bacon drippings 3 minutes. Soak bread
in milk or water, then squeeze. Mix all ingredients,
season to taste, and reserve half the cheese to sprinkle
on top. Place in buttered casserole dish and add remaining
cheese. Bake in 350 degree oven for 45 minutes.
Spaghetti With Shrimp and Eggplant
4 quarts water
3/4 lb spaghetti
1 1/2 lbs shrimp
1 eggplant (1 pound)
4 tablespoons olive oil
1 tablespoon garlic, finely chopped
32 ounces approx canned tomatoes, crushed
1 teaspoon honey
1/4 teaspoon hot red pepper flakes, to taste
1/4 cup fresh basil, coarsely chopped
3/4 cup grated parmesan cheese, for garnish
Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
While pasta is cooking, peel and devein the shrimp and set aside.
Trim the ends of the eggplant and peel it.
Cut into 1/2 inch cubes.
Heat 1 tablespoon of the oil in a saucepan and add the garlic.
Cook, stirring, without browning.
Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
Cook the eggplant, tossing it, until it's nicely browned.
Drain and add the eggplant to the tomato sauce.
Stir and cover and cook for 15 minutes or until well blended with the sauce.
Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
Cook over high heat for one minute, stirring.
Add the shrimp to the sauce, blend well and cook for one minute.
Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.