SEAFOOD STUFFED EGGPLANT (AUBERGINE) CASSEROLE

Seafood Stuffed Eggplant (Aubergine) Casserole image

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

Ingredients

1 medium eggplant, halved lengthwise
14 medium shrimp, boiled
4 ounces crabmeat
2 tablespoons fresh parsley, chopped
1 scallion, chopped
breadcrumbs
parmesan cheese
4 tablespoons butter, melted
4 tablespoons flour
4 tablespoons milk

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