Seafood Stuffed Eggplant Aubergine Casserole Recipes

SHRIMP STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut each eggplant it half, cutting through the stem and down its length.
• Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
• Use a spoon to scoop out cubes of eggplant pulp.
• Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
• Saute onion and garlic in a little oil in a skillet until transparent but not brown.
• Add the eggplant pulp and cook until done.
• Add shrimp and cook for about 5 more minutes.
• Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
• Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
• Serve with a salad and good French or Italian bread. Fantastic.

SEAFOOD-STUFFED EGGPLANT

Steps:

• Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
• Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
• Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
• Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
• Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
• Bake for 30 min or till hot & bubbly. Serve immediately.
• NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

STUFFED EGGPLANT WITH SHRIMP AND BASIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
• Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

SHRIMP STUFFED EGGPLANT (AUBERGINE)

Steps:

• Split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain in colander. Repeat with shells, remove and drain, set aside.
• Cook onion, garlic, green pepper and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. Add eggs to above, cook 5 minutes.
• Fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

CREOLE STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375 degrees F.
• Heat the butter and olive oil together in large skillet.
• Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
• Add the diced bell pepper and continue to saute until the onion is golden.
• In the meantime, stem the eggplants and cut them in half lengthwise.
• With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
• Leave a sturdy shell of about 1/4" all around.
• Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
• Add a bit of water, just enough to keep the mixture moist.
• Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
• Stir in the bread crumbs.
• Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
• Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
• Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
• Serve with a bit of grated Parmesan for garnish.
• Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.