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Eggplant and Crawfish Casserole

2 large eggplant 1 tbsp salt
1 medium onions diced 1 bell pepper diced
1/2 cup diced celery 2 large cloves garlic, minced
1/4 cup olive oil 1/4 cup lemon juice, freshly squeezed
1 tbsp Worcestershire sauce 1 tbsp Lea and Perrins, green label
1/4 tsp Creole/Cajun seasoning 1/2 tsp hot pepper sauce
1 sleeve Panko bread crumbs 1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste 3 eggs beaten
1 pound lump crabmeat (optional)
1 pound cooked crawfish tail meat
Seasoned bread crumbs, for topping 2 tbsp butter melted

Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup Panko bread crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

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