Seafood Stuffed Eggplant (Aubergine) Casserole

Recipe by Vino Girl
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READY IN: 1hr 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake eggplant in a pan with water at 350° for 30 minutes.
  • Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
  • Scoop out eggplant pulp, leaving shell intact for stuffing.
  • Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
  • Add the cream sauce and cook together until heated through.
  • Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
  • Bake at 350° for 25 to 30 minutes or until tops are brown.
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