Eggplant Casserole
5 medium eggplant, parboiled, peeled, and cut into pieces
2 Tbsp. Butter
1 large green pepper, chopped
2 ribs celery, finely chopped
1 large onion, finely chopped
3 toes garlic, finely chopped
½ lb. Crabmeat
1/3 lb. Tasso
1 ½ lbs. Shrimp, peeled and deveined
Hot sauce to taste
Bay leaf
1 cup bread crumbs, plus additional for topping
Salt and pepper to taste
Preheat oven to 350. Saute pepper, celery, and onion in butter. Add garlic; saute one or two minutes. Add crabmeat, tasso, shrimp and eggplant. Add bay leaf, salt, pepper and bread crumbs; mix thoroughly. Pour into baking dish. Bake casserole for 1 ½ hours at 350. At thirty and sixty minutes, stir casserole. Fifteen minutes before baking is complete, remove from oven and sprinkle with bread crumbs, then return to the oven to finish cooking time. Serves 6 to 8.
5 medium eggplant, parboiled, peeled, and cut into pieces
2 Tbsp. Butter
1 large green pepper, chopped
2 ribs celery, finely chopped
1 large onion, finely chopped
3 toes garlic, finely chopped
½ lb. Crabmeat
1/3 lb. Tasso
1 ½ lbs. Shrimp, peeled and deveined
Hot sauce to taste
Bay leaf
1 cup bread crumbs, plus additional for topping
Salt and pepper to taste
Preheat oven to 350. Saute pepper, celery, and onion in butter. Add garlic; saute one or two minutes. Add crabmeat, tasso, shrimp and eggplant. Add bay leaf, salt, pepper and bread crumbs; mix thoroughly. Pour into baking dish. Bake casserole for 1 ½ hours at 350. At thirty and sixty minutes, stir casserole. Fifteen minutes before baking is complete, remove from oven and sprinkle with bread crumbs, then return to the oven to finish cooking time. Serves 6 to 8.
No comments:
Post a Comment