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    You are in: Home / Recipes / Eggplant Casserole With Ham and Shrimp Recipe
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    Eggplant Casserole With Ham and Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    creme brulette's Note:

    This is a family heirloom recipe passed down from my grandmother to my mother. She recently passed it down to me from her "mental recipe file". I thought it was time to write it down and share with others. I received several ecstatic "thank you" emails from my siblings. All thought this recipe was gone forever.

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    Units: US | Metric


    1. 1
      Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
    2. 2
      Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
    3. 3
      Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
    4. 4
      Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).

    Ratings & Reviews:


    Nutritional Facts for Eggplant Casserole With Ham and Shrimp

    Serving Size: 1 (402 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 327.5
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.7 g
    Cholesterol 127.1 mg
    Sodium 1492.0 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 8.0 g
    Sugars 7.4 g
    Protein 26.5 g

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