Best Seafood Stuffed Eggplant Aubergine Casserole Recipes

SHRIMP STUFFED EGGPLANT

Steps:

• Slice whole eggplant lengthwise. Cut a cross-hatch in the eggplant with a sharp utility knife and brush some olive oil over the eggplant. (See Recipe Notes)
• Place the eggplant, cut side down on a baking rack and place in a preheated 400 degree (F) oven for 30 to 40 minutes or until the eggplant meat is soft.
• Allow the eggplants to cool. Scoop out the pulp, leaving about ¼ inch of the shell-resembling a little boat.
• Chop the scooped-out eggplant and set aside.
• Peel, de-vein and rinse the shrimp, then pat dry with paper towels.
• Chop about ¾ of the shrimp into small pieces, leave the remainder whole.
• Mix with some creole seasoning and set aside.
• Heat butter in a dutch oven over medium-high heat until bubbly.
• Saute the onions, bell peppers and celery in the butter until beginning to caramelize, about 8 to 10 minutes.
• Add the garlic and green onions and saute until aromatic, about 2 minutes.
• Mix in about half of the Herb and Spice Blend and the bay leaves. Saute for about 2 minutes.
• Add in the chopped eggplant; reduce heat to medium, cover the dutch oven and slow simmer about 10 to 15 minutes.
• Add the Worcestershire sauce and the stock, uncover and simmer for about 15 to 20 minutes until the eggplant is very soft and mash-able. (See Recipe Notes)
• Add in the shrimp, mix well and saute until the shrimp start to turn pink, simmer about 5 to 10 minutes.
• Stir in the breadcrumbs, starting with about half and adding more until you have the consistency of a filling.
• Add in the rest of the Herb and Spice Blend, mix well.
• Remove the Dutch oven from the heat, cover and let sit for about 5 minutes.
• Remove the lid and allow the eggplant to cool about 15 minutes before stuffing. Remove bay leaves.
• Preheat the oven to 350 degrees.
• With a spatula or wooden spoon, stuff the eggplant mixture into the eggplant halves, pushing to fill all the voids.
• Once all the filling has been used, sprinkle some bread crumbs on top and place 2 or 3 small tabs of butter on top of each.
• Place in the 350-degree oven and Bake until browning on top,

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

EGGPLANT STUFFED WITH CREOLE SHRIMP

Steps:

• Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
• Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
• Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
• Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
• Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.

SHRIMP STUFFED EGGPLANT (AUBERGINE)

Steps:

• Split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain in colander. Repeat with shells, remove and drain, set aside.
• Cook onion, garlic, green pepper and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. Add eggs to above, cook 5 minutes.
• Fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.

CREOLE STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375 degrees F.
• Heat the butter and olive oil together in large skillet.
• Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
• Add the diced bell pepper and continue to saute until the onion is golden.
• In the meantime, stem the eggplants and cut them in half lengthwise.
• With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
• Leave a sturdy shell of about 1/4" all around.
• Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
• Add a bit of water, just enough to keep the mixture moist.
• Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
• Stir in the bread crumbs.
• Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
• Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
• Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
• Serve with a bit of grated Parmesan for garnish.
• Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.

STUFFED EGGPLANT WITH SHRIMP AND BASIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
• Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
• Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
• Bake for 30 min or till hot & bubbly. Serve immediately.
• NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

SHRIMP STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut each eggplant it half, cutting through the stem and down its length.
• Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
• Use a spoon to scoop out cubes of eggplant pulp.
• Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
• Saute onion and garlic in a little oil in a skillet until transparent but not brown.
• Add the eggplant pulp and cook until done.
• Add shrimp and cook for about 5 more minutes.
• Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
• Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
• Serve with a salad and good French or Italian bread. Fantastic.