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Harvest Time Eggplant Casserole More Recipes Like This

Ingredients: Metric Units
1/2 a medium onion, sliced
1 rib celery, sliced
1-2 cloves garlic, sliced or smashed
1 fresh (or dried in a pinch) bay leaf
olive oil or butter for sautee'ing
1 medium eggplant you picked out of your garden, peeled and cubed
2 medium tomatoes, diced or 1 small can stewed tomatoes
1/2 pound of either raw, peeled large shrimp or boneless chicken thighs or ham, cubed
One cup Italian seasoned bread crumbs, plus more
Two eggs
Parmesan cheese
Salt, pepper and Sriracha (rooster) sauce
Contributor's Note: Do you have too many tomatoes & eggplants in your garden in August like I do? Are you sick of Eggplant Parm? I'm not yet (hahaha), but this is also a welcome change of eggplant pace.

Saute' onion, celery, garlic, and bay leaf in olive oil or butter in a large pan (I use my 12 inch skillet). Add peeled cubed eggplant and cook until green. Add fresh or stewed tomatoes. Add your choice of meat. Cook a few more minutes until meat is warm (or shrimp are cooked).
Stir in one cup Italian bread crumbs and two eggs whisked to bind it. Add salt, pepper, and Sriracha sauce to taste to the egg mix. Stir into veggie mix. Pour (or scoop) all into a greased 2.5 to 3 quart casserole dish. Top with a mix of 1/2 Italian bread crumbs & 1/2 Parmesan cheese. Bake uncovered at 350 degrees F for 30 mins. Enjoy! -Diana
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