Eggplant & Seafood Casserole
2 eggplants
2 cups chopped onion
1 cup chopped red bell pepper
1 tsp chopped garlic
1 stick butter
1 pound chopped raw shrimp
1 pound crabmeat (lump or claw)
Seasoning to taste
1 cup Italian bread crumbs
1/ 2 cup grated Parmesan Cheese
Boil eggplant in water about 15 minutes or until tender. Drain or set aside
Sauté onions, bell pepper and garlic in butter over medium heat for 15 minutes.
Add shrimp and cook 10 minutes longer. Add crabmeat and cook for 3 minutes.
Blend in eggplant and cook over medium heat, stirring occasionally, for 10 minutes.
Add seasoning to taste.
Pour into a 2 quart casserole that has been sprayed with cooking spray.
Sprinkle with bread crumbs and Parmesan Cheese.
Bake uncovered for 20 minutes at 350 degrees.
Yield: 8 servings