Best Fish Eggplant Aubergine Casserole Recipes
SEAFOOD STUFFED EGGPLANT (AUBERGINE) CASSEROLE
From the cookbook, "Cookin' New Orleans Style" (1993). The recipe is credited to Leon Galatoire from Galatoire's.
Provided by Vino Girl
Categories Crab
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Bake eggplant in a pan with water at 350° for 30 minutes.
- Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
- Scoop out eggplant pulp, leaving shell intact for stuffing.
- Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
- Add the cream sauce and cook together until heated through.
- Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
- Bake at 350° for 25 to 30 minutes or until tops are brown.
Nutrition Facts : Calories 427.6, Fat 25.5, SaturatedFat 15.6, Cholesterol 149.2, Sodium 730.4, Carbohydrate 29.8, Fiber 10.1, Sugar 6.7, Protein 22.7
EGGPLANT (AUBERGINE) CASSEROLE
I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.
Provided by jp mims
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook eggplant in small amount of water until tender.
- Drain and mash.
- Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
- Pour into a 9x13 greased baking dish.
- Top with the reserved cheese, crackers and small amount of melted margarine.
- Bake at 325° to 350° for 25 to 30 minutes.
Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12
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