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Stuffed Eggplant
Super easy
Cheap
Another favorite from my father's restaurant in New Orleans
Prep
1h 30m
Ingredients
For
4
Serving(s)
Ingredients
| 1 lg Eggplant or 2 medium sized |
| 1 lg Onion chopped |
| 2 stalks Celery finely chopped |
| 1 lg Bell pepper seeds and stem removed, chopped Use red bell pepper if you have it, to add color |
| 3 toes Garlic diced |
| 1 tbs Italian Seasoning |
| 2 tsp Cajun Seasoning |
| 2 tsp Tabasco |
| Salt & Pepper to taste |
| 1 lb Raw shrimp peeled, deveined and cut into bite sized pieces |
| 1 cup Bread crumbs |
| 1 cup Freshly grated Parmesan cheese |
| 1 med Egg beaten |
| Margarine or butter to taste |
Stuffed Eggplant Directions
- Peel eggplant and cut into large chunks. In a large heavy pot with a minimum amount of water, cover and boil eggplant until tender. Add more water if necessary, but eggplant gives up a lot of water.
- As the eggplant becomes tender, add the onion, celery and bell pepper. Add the garlic and Tabasco as the celery becomes tender. Add Italian and Cajun seasonings. Salt and pepper if necessary. You may want to adjust these seasonings for your particular taste.
- Stir often until smooth but not mushy. Add the beaten egg carefully as not to scramble the egg.
- Add the shrimp - continue to cook only until shrimp are pink, - then remove the pot immediately from the heat.
- Add ˝ of the breadcrumbs and ˝ of the Parmesan cheese and mix well. Add additional bread crumbs if the mixture seems too moist. Pour into baking dish and sprinkle the top with the remaining breadcrumbs and Parmesan cheese. Dot the top with margarine or butter.
- Preheat the oven to 325°F
- Into the oven and cook uncovered for at least 25 minutes until brown and bubbly. Give it a little extra brown under the broiler if you wish.
Notes
Submitted by Chef Lee Bordelon
