Crawfish Eggplant Casserole

2002-11-20
  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Eggplant was a classic staple in Cajun Country. This recipe came into fashion when crawfish also became a staple. Shrimp substitued for Crawfish is hard to beat; shrimp compliments the taste of eggplant so well.

Ingredients

  • 3 medium eggplants, peeled and quartered
  • 1 1/2 cup chopped onions
  • 1 cup green bell pepper
  • 1/2 cup chopped celery
  • 1 garlic clove, chopped fine
  • 1 tbsp oil (canola preferred)
  • 2 tbsp water
  • 1 pound crawfish tails rinsed or shrimp
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 4 slices bread, heel (nose) preferred broken in small pieces
  • 2 tbsp water
  • 1/3 cup seasoned bread crumbs
  • 1/4 cup parmesan cheese
  • 1/4 cup green onions chopped
  • 1/4 cup chopped fresh parsley
  • 4 tbsp seasoned bread crumbs

Directions

Step 1

Peel and quarter the eggplants. Parboil in salty water until tender (10-15 minutes), remove from water and drain.

Step 2

Sauté onions, green pepper, celery and garlic in oil and 2 tablespoons of water until soft and clear (5 minutes).

Step 3

Add crawfish, salt, black pepper and cayenne. Cover and cook over low heat for about 10 minutes. Dice eggplant and fold into the mixture.

Step 4

Add bread, water, breadcrumbs, cheese, green onions and parsley.

Step 5

Place into a 9x13 casserole dish that has been coated with vegetable spray. Sprinkle with the seasoned breadcrumbs. Bake 350 degrees for 30 minutes.

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Forked Island, Louisiana Louisiana
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