Here is a wonderful casserole I learned from my mother. I may of mentioned already how much I love eggplants cooked any old way. As a matter of fact, I remember talking to you earlier this summer about my garden doing horrible this year, with the exception of my Japanese eggplants. They are still making, and I am so thankful every time I go out to pick them.

Anyhow you will just love this recipe if you like crab meat and shrimp, and eggplants of course. You can get the nice fat purple beauty’s in the grocery store just about year around. They just refuse to grow in my garden for some reason, while the Japanese just flourish.

My mother and I make our own bread crumbs with fresh garlic bread. It makes a world of difference when you are cooking anything with bread crumbs. Sure you can substitute plain bread crumbs, but if you have the time you will see how much better your food taste with the fresh ones.

Of course if you would like Me to make this Casserole for you, just call and I can get one right out to you, or any of our numerous other Casseroles or Crawfish Pies and Sides. Happy Eating!

1 cup of green onions chopped

2 large onions, chopped

3 sleeves of celery, chopped

½ cup of parsley, chopped (fresh)

2-4 cloves of garlic, chopped

1 stick of butter

1 tsp. of Thyme(dried)

Salt and Red Pepper to taste Or Tony’s Seasoning

2 or 3 cups of homemade Bread Crumbs

2 eggs slightly beaten

1 lb. of boiled shrimp

1 lb. of crab meat

1 Cup of Chardonnay wine

Wash and trim stem ends off. Cut each eggplant in halves and put in a large pan of boiling, salted water. Cook until soft, but not mushy. Remove from water and let cool. When cooled, cut around edges and scoop out meat and then cut into small pieces, saving the shells to stuff. Put shells aside on a greased cookie sheet, or casserole dish.

Sauté onions, garlic, celery, and parsley in butter until soft, about 5 minutes. Add eggplant, thyme, salt and pepper or Tony’s seasoning. Work in bread crumbs and beaten eggs, and wine. Fold in peeled shrimp and crab meat. Taste for seasonings. Stuff mixture back into eggplant shells (spray a casserole dish and use instead of cookie sheet) and sprinkle bread crumbs on top. Bake at 350 degrees for 25-30 minutes. Grated cheese on top (optional) Serves 6-8.

Katherine Aras

Look Who’s Cooking Now

(409)670-3144