A while back I blogged about my grandma’s eggplant and shrimp casserole and I was just not happy with how it turned out. Well I had some extra eggplant on hand and needed to do something with it yesterday, so I decided to give the recipe another try. Only I didn’t have shrimp, so I decided to use some crawfish I had in the freezer.
JACKPOT! If there had been shrimp in this, it would have been just like eating my grandma’s casserole. It was so good! So now you can follow this recipe and if you like, you just substitute some cooked shrimp in place of the crawfish and you’re in business! I’m so happy to have this casserole back in my life, makes me feel like I have a part of my grandma back 🙂 I can’t wait to try it with the shrimp like she used to.
Eggplant and Crawfish Casserole
3 eggplants, peeled and diced
1 lb. crawfish tails or shrimp
1 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1/2 cup regular Italian breadcrumbs
panko breadcrumbs to top
seasonings to taste: I used cajun seasoning and salt
Preheat oven to 350.
Heat olive oil in a large nonstick pot. Add the onions and bell peppers and cook until almost tender. Add the eggplant and the garlic. Cook until the eggplant is completely soft. Add the crawfish and regular breadcrumbs and season to taste. Let cook for a couple of minutes, then remove to a greased casserole. Top with a light layer of panko breadcrumbs. Bake until warm and golden.