Baked eggplant casserole

Baked eggplant casserole



  • oleo - 1/4 lb
  • Parmesan cheese - 1 c
  • chopped onions - 2 c
  • raw shrimp - 2 lb
  • seasoned Italian bread crumbs - 1 c
  • large peeled and sliced eggplant - 1 item
  • each: chopped bell peppers and parsley - 1 c

How to make baked eggplant casserole:

Preheat oven to 350°. Boil eggplant in water until tender (approximately 15 minutes). Drain and set aside. Saute onions, bell peppers and parsley until clear or tender. Add shrimp and cook approximately 10 minutes. Add eggplant and bread crumbs; mix well. Pour entire mixture into a 2-quart casserole dish. Sprinkle with bread crumbs, Parmesan cheese, Mozzarella cheese, Tabasco, and Worcestershire sauce. Bake, uncovered, approximately 25 minutes.

Recipe categories: Side dish, Vegetables, Low Carb.

Baked eggplant casserole
Average rating: 5 of 5, total votes: 4
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, salt, oil, firmly packed brown sugar, stick butter
You may be interested in these recipes: