Shrimp and Eggplant Casserole



  • 2 large eggplants, peeled & cubed
  • 1 1/2 lbs ground meat
  • 4 cups shrimp, peeled and deveined
  • 1 large onion, chopped
  • 3 beef bouillon cubes
  • 1 small bell pepper, chopped
  • 1/2 cup parsley, chopped fine
  • 3 slices of toasted bread, crumbled
  • Salt and black pepper to taste
  • Red pepper to taste
  • 4 cups water


Step 1

Preheat oven to 325 degrees.

Step 2

In a large pan, sauté ground meat, eggplant, and onion until brown.

Step 3

Dissolve bouillon cubes in the water. Add to the pan and cook on medium heat for 30 minutes, remembering to stir.

Step 4

Add shrimp, parsley and bell pepper. Cook for 15 minutes; pour into a casserole dish and add breadcrumbs.

Step 5

Bake in oven for 30 minutes at 325.

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