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Thanksgiving: Eggplant Dressing Casserole

Source of Recipe

by Millie, from Chef Larry Guilbeau/Central Market North


List of Ingredients

8 oz. butter (2 sticks)
3 cups diced onion
1 cup bell pepper, diced small
1/2 cup celery, diced small
2 tsp. chopped garlic
2 cups chicken broth
2 lbs. shrimp, peeled and deveined
3 qts. eggplant puree
2 tsp. salt
1 1/2 tsp. cayenne
1 Tbsp. black pepper
1 1/2 tsp. white pepper
4 Tbsp. fresh basil, cut into thin strips
1 Tbsp. fresh thyme
2 tsp. fresh oregano, chopped
1 bunch green onions, sliced
1/2 bunch chopped Italian parsley
1 lb. crabmeat
1 1/2 cups Parmesan cheese, grated
2 cups breadcrumbs


Recipe

Peel four medium eggplants, dice and place in a pot of boiling water and cook until tender. Puree.

Melt butter in large pot and saute onion eight minutes. Add peppers and celery; saute five minutes. Add garlic and sauté two minutes more.

Add eggplant puree, chicken broth and spices and cook 10 minutes.

Add herbs, green onion, parsley and shrimp. Stir together and add 1/2 cup Parmesan cheese, crabmeat and 1 cup bread crumbs.

Place in 9-by-13-inch casserole dish. Top with remaining cheese and breadcrumbs and bake at 375 degrees for 35 minutes. Serves 10-12.