Eggplant Casserole
Eggplant Casserole is an impressive dinner. Made with 3 medium eggplants, 1 c. green onions, chopped, 1 c. white onions, chopped, 1 stick butter and 1 clove garlic, pressed, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Peel and dice eggplants.
Boil in salted water until tender. Drain.
Saute onions, garlic and parsley in butter for about 5 minutes.
Add eggplant, thyme, salt and pepper.
Work in moistened bread and slightly beaten eggs.
Fold in shrimp and crabmeat. Remove from heat.
Place in a buttered casserole.
Top with bread crumbs, butter and parsley.
Bake at 350Β° for 20 to 30 minutes. Serves 6.
π· Perfect Pairings
Complete your meal with these
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