When my grandma was alive, she’d always make everybody’s favorites for the holidays. How she did this, I don’t know. I do believe she might have been Superwoman though. One of my favorites and what I would often request was her eggplant and shrimp casserole. There is no way to describe how wonderful this dish is.
My grandma passed away a few years ago and I’ve been missing her cooking, so I thought I’d try this recipe out for Christmas with my in-laws. It was NOT the same, though it is supposed to be her recipe. I think I didn’t cook the eggplant long enough, because it was firm and hers was always mushy. Next time I will try it and I’ll peel the eggplant first, then dice it and boil it. When I try that, I”ll update this post with that version. Until then, here’s her recipe, unadapted.
Note: I’ve edited this recipe and it turned out MUCH better. See Eggplant & Crawfish Casserole. Shrimp are easily substituted.
Maw Maw Doris’ Eggplant and Shrimp Casserole
1 pound shrimp (or 1 lb. ground beef mixed with Jimmy Dean Sausage)
3 eggplants (medium sized)
2 white onions, chopped
2 stalks celery, chopped
1.5 green bell pepper, chopped
salt, black pepper and red pepper to taste
Plain bread crumbs to sprinkle on top
1. Cut off ends of eggplants.
2. Put in pot and boil about 20 minutes until tender.
3 Drain water.
4. Cut eggplants in half.
5. Take seeds out of eggplants.
6. Scrape the eggplant from the peeling with spoon and put in a bowl on the side.
7. Saute’ seasonings (onion, celery and bell pepper) in oil and brown raw meat/seafood.
8. Season with salt, black and red peppers.
9. Put in greased casserole dish.
10. Sprinkle with breadcrumbs and bake at 350 until warmed through.