Eggplant Casserole with Shrimp
Creole Eggplant Casserole with shrimp, baked with creole seasoning to a bubbly golden brown. A fabulous side dish or a special entree.
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Here's What You Need
- 1 pound medium shrimp
- 3 medium eggplants - about 4 quarts-peeled and cut into small cubes
- 8 tablespoons Butter - in all
- 3 cups yellow onion - about 1 large onion-chopped
- 1 bunch green onions - about 1 cup chopped
- 2 tablespoons garlic - about 3-4 cloves-chopped
- 2 cups peeled tomatoes - 28 ounce can
- 2 tablespoons Creole seasoning - plus some for shrimp
- ½ cup seasoned bread crumbs
- ½ teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Pepper
Here's What You Do
Preparation
- Peel, devein, and rinse shrimp. Chop shrimp into a smaller size if desired. Pat dry with paper towels and place in a bowl. Add a generous sprinkle of creole seasoning, mix well; set aside.
- Peel the eggplant and cut into ½ inch cubes; place them in a colander set over a bowl; mix in a little kosher salt. Set aside.
- If using fresh tomatoes, peel them (see Hints and Tips). Drain fresh or canned tomatoes.
- Chop the yellow onions, green onions, and garlic. Measure the butter, creole seasoning, and bread crumbs.
Smother the vegetables
- Melt 6 tablespoons butter over medium heat in a Dutch oven until bubbling.
- Sauté the yellow onions in the butter until starting to clear, about 5 to 8 minutes.
- Add the garlic and saute until the garlic is aromatic, probably about 2 minutes.
- Add green onions, salt and pepper and 2 tablespoons of creole seasoning. Mix well and cook about 2 minutes.
- Crush the tomatoes by hand as you add them to the Dutch oven and mix well. Don't add any accumulated liquid from the tomatoes. Saute for about 5 minutes.
- Increase the heat to high. Squeeze out any remaining moisture in the eggplant, and add them to the Dutch oven a little at a time. Do not add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well.
- Lower the heat to medium and simmer until the eggplant is starting to soften and the accumulating liquid is cooking off, which will take about 15 minutes.
- When the eggplant is soft and starting to reduce, smash it down with a wooden spoon.
- Add the shrimp and mix well. Continue to cook, uncovered, for about 10 or 15 minutes or while the liquid evaporates.
- Remove from the heat; add the bread crumbs a little at a time; mix well. The eggplant mixture should tighten up a little, but don't overdo the bread crumbs. Taste for seasoning.
Preparing to Bake
- Preheat oven to 350 degrees Fahrenheit.
- Spread a thin layer of butter inside of an oven proof casserole or baking dish.
- Pour the eggplant mixture into the baking dish and spread out softly.
- Sprinkle a thin layer of bread crumbs on top and place the remaining 2 tablespoons of butter, cut into 6 to 8 small dots, on top
- Bake in a preheated 350-degree Fahrenheit oven for about 30 minutes or until it's bubbly on the edges and browned a little on top.
Notes
Please read my article Eggplant Casserole with Shrimp for detailed step-by-step instructions with photos and FAQs.
This recipe was renamed from Creole Eggplant Casserole.
Leftovers can be kept in the fridge for 3 to 4 days or in the freezer for up to 6 months. All leftovers should be stored in airtight containers.
Reheat: Defrost the casserole in the refrigerator for 24 hours, then cover it with aluminum foil and bake in a preheated 350-degree oven until warmed, probably about 30 to 45 minutes.
Check out my article How to Peel Fresh Tomatoes for detailed instructions with photos for peeling fresh tomatoes.
Substitute smoked ham for, or in addition to, the shrimp. Margarine, olive oil, vegetable oil, or bacon fat can be substituted for the butter. Plain breadcrumbs, panko, or homemade breadcrumbs can be substituted for seasoned breadcrumbs.
Nutrition
Calories: 255kcal | Carbohydrates: 26g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 749mg | Potassium: 724mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1129IU | Vitamin C: 16mg | Calcium: 104mg | Iron: 2mg
