Category Archive: Recipes

Apr 09

Virginia Seafood-Eggplant Casserole

INGREDIENTS: 4 eggplants 6 oz. olive oil 4 onions, chopped 1 bell pepper, chopped 3 cloves garlic, minced 1 lb. shrimp 1 cup crab meat 6 slices bread 2 eggs 1/4 cup milk 1 stick margarine Salt, pepper and red pepper to taste Bread crumbs Cook eggplants in water till tender. Remove pulp from shells and mash well.Set aside. Place oil in large pot. Add onions, bell pepper and garlic and sauté until tender. Add shrimp and crabmeat and cook 10 minutes. Beat two eggs and milk together, add bread to egg and milk mixture and blend. Add to mixture in pot and cook for 10 more minutes. Add eggplant, salt and pepper.Cover and cook for 30 minutes more, stirring often. Pour mixture into greased casserole dish and cover with bread crumbs. Dot with butter and bakeat 300°for 45 minutes.

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