Eggplant casserole #6
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Eggplants |
| 1 | medium | Onion; chopped |
| ½ | Stick butter or margarine | |
| 1 | cup | Fresh or canned crabmeat |
| 1 | cup | Cleaned shrimp |
| 4 | slices | White bread |
| Milk | ||
| Bread crumbs | ||
| Salt & pepper to taste | ||
Directions
Boil the eggplant in salted water until tender. Drain and mash. Saut‚ the chopped onion in the butter or margarine. Add shrimp and crabmeat and cook until shrimp are pink. Pour enough milk over bread slices to soak well.
Squeeze the bread and add to the eggplant mixture. Season with salt and pepper to taste. Add the eggplant mixture to shrimp and crab mixture. Pour into well greased casserole. Top with bread crumbs and bake at 350 degrees for 20 minutes. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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