Eggplant Casserole With Ham and Shrimp
"This is a family heirloom recipe passed down from my grandmother to my mother. She recently passed it down to me from her "mental recipe file". I thought it was time to write it down and share with others. I received several ecstatic "thank you" emails from my siblings. All thought this recipe was gone forever."
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 medium eggplants
- 2 teaspoons salt
- 4 slices bread (day old)
- 1 cup water
- 2 tablespoons olive oil
- 1 medium onion
- 1 bell pepper
- 3 garlic cloves
- 1 cup ham
- 1 lb medium raw shrimp, shelled
- 2 -3 bay leaves
- salt
- pepper
- 1 cup breadcrumbs
directions
- Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
- Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
- Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
- Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).
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RECIPE SUBMITTED BY
Being raised in northern Louisiana by my Mississippi farm-raised momma and New Orleans city-boy dad, I have a great fondness for cooking. Mom made sure that we all learned how to cook and we all have our specialties: one brother is an oriental affecianado, my sister is tres chic gourmand, the other brother is vegetarian, and me... down-home, all around cooking that loves baking and preserving fruits.
