Parmesan Eggplant Shrimp Bake
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Review This Recipe  | Parmesan Eggplant Shrimp Bake – This phenomenal, easy to bake, eggplant and shrimp recipe is one of our best baked eggplant dishes. Overflowing with not just eggplant, but a well rounded medley of vegetables and 1/2 pound of shrimp, this hearty eggplant shrimp recipe is very satisfying. A Must Try for those looking for a new eggplant dish. Prep Time: 15 mins |
Ingredients to make Parmesan Eggplant Shrimp Bake
4 Tbsp. Butter
1 med Eggplant peeled, and
cut into 1″ pcs
Salt to taste
Cayenne pepper to taste
Freshly-grnd black pepper to taste
1 c. Minced onions
1/4 c. Minced green bell peppers
1/4 c. Minced celery
2 Tbsp. Minced garlic
1/2 lb Medium shrimp peeled, deveined
1/2 tsp Dry thyme
1/2 tsp Dry oregano
2 Tbsp. Flour
2 c. Water
2 Tbsp. Minced parsley
1 c. Dry fine bread crumbs
1 c. Grated Parmesan
1 c. Fried parsnips
Directions to make Parmesan Eggplant Shrimp Bake
Preheat the oven to 375 degrees. In a large saute/fry pan, over medium-high heat, heat the butter. Add in the eggplant. Season with salt, cayenne, and black pepper. Saute/fry for 2 min. Add in the onions, bell peppers and celery. Season with salt and pepper. Saute/fry for 2 to 3 min or possibly till wilted.
Add in the garlic, shrimp and dry herbs. Season with salt and pepper. Saute/fry for 2 min. Whisk the flour and water together. Add in to the shrimp mix and stir well. Bring the mix to a boil and then reduce to medium-low and cook for 3 to 4 min or possibly till the mix thickens. Remove from the heat and cold.
In a mixing bowl, combine the bread crumbs and cheese together. Pour the mix into a greased square casserole dish and bake for about 45 min or possibly till bubbly and golden.
To serve, spoon the mix into shallow bowls. Garnish with fried parsnips and parsley.
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