Seafood Stuffed Eggplant Casserole

• Meat

  • 2 tbsp Chicken base
  • 6 oz Ham

• Seafood

  • 16 oz Crab meat, flaked
  • 1 1/2 lbs Shrimp, medium

• Produce

  • 3 4 cup chopped green onions (about 4
  • 1 Celery, rib
  • 2 Eggplants, small to medium
  • 3 Garlic cloves
  • 1 Onion, small
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, dried

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Kosher salt
  • 1/8 Teaspooon black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Bread crumbs

• Dairy

  • 1 cup Romano cheese, grated

Found on zagleft.com

Description

Directions

• Boil the eggplant in enough salted water to cover in a saucepan until tender, about 8-10 minutes. Drain and set aside.
• Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the ham and saute until browned.
• Add the additional tablespoon of oil to the pan along with the onion, celery and garlic and saute until the onion is caramelized.
• Add the chicken base, thyme, oregano, green onions and shrimp. Saute for 10 minutes.
• Add the eggplant and cook for 1 minute to get any water out.
• Stir in the bread crumbs, eggs, cayenne pepper and black pepper. Cook for 5 minutes, stirring constantly.
• Remove from the heat and fold in the crab meat. Spoon into a large, buttered baking dish and sprinkle with the Romano cheese. Bake at 350 degrees for 30 minutes or until golden brown.