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Eggplant and Shrimp Bake

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B9, C
    MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup olive oil

    2. 1 medium eggplant peeled and cut into 1-inch cubes (about 1 pound)

    3. 1 1/2 teaspoons salt

    4. 1/2 teaspoon cayenne

    5. 1/4 teaspoon freshly ground black pepper

    6. 1 cup chopped onions

    7. 1/4 cup chopped bell peppers

    8. 1/4 cup chopped celery

    9. 1/2 pound medium shrimp, peeled, deveined, and cut into 1-inch pieces

    10. 1/2 teaspoon dried thyme

    11. 1/2 teaspoon dried oregano

    12. 2 tablespoons minced garlic

    13. 2 cups water

    14. 2 tablespoons chopped parsley

    15. 1 cup dried fine bread crumbs

    16. 1/2 cup grated parmesan

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 375ºF.

    2. Heat the oil in a large skillet over medium-high heat. Add the eggplant, salt, cayenne, and black pepper. Sauté for 2 to 3 minutes, or until slightly soft. Add the onions, bell peppers, and celery and sauté for 2 to 3 minutes, or until slightly wilted. Add the shrimp, thyme, oregano, and garlic. Stir and cook for about 1 minute, or until the shrimp turns pink. Add the water and parsley and cook for about 3 minutes, stirring. Remove from the heat and add the bread crumbs and cheese. Mix well.

    3. Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.

    4. Serve hot.

    5. Yield : 4 servings

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