Seafood Stuffed Eggplant Aubergine Casserole
Dive into the rich, coastal flavors of this Seafood Stuffed Eggplant Aubergine Casserole, a savory fusion of tender eggplant, succulent shrimp, and sweet lump crab meat. This Mediterranean-inspired dish pairs the smoky essence of roasted eggplants with a perfectly seasoned seafood stuffing, enhanced by the brightness of fresh parsley, zesty lemon juice, and a touch of paprika. Topped with a golden layer of melted cheddar and Parmesan cheese, this casserole delivers a decadent blend of textures and tastes in every bite. Perfect for dinner parties or a gourmet twist on weeknight meals, this baked casserole is as comforting as it is elegant. Ready in just over an hour, it's a standout choice for seafood lovers and eggplant fans alike!
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Recipe Information
Ingredients
- 3 large eggplants (aubergines)
- 3 tablespoons olive oil
- 1 cup shrimp (peeled, deveined, and chopped)
- 1 cup lump crab meat
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
- 1 medium bell pepper (finely diced)
- 1.5 cups breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 cup cheddar cheese (shredded)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch-thick shell. Set the shells aside and chop the scooped-out flesh into small pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped eggplant flesh, onion, garlic, and bell pepper. Sauté for about 5-7 minutes until softened.
Add the chopped shrimp, crab meat, paprika, salt, and black pepper to the skillet. Cook for another 2-3 minutes, stirring frequently, until the seafood is just cooked through.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, parsley, and lemon juice. Mix until everything is evenly combined. Taste and adjust seasoning if necessary.
Brush the inside of the eggplant shells with the remaining 1 tablespoon of olive oil and place them in a large baking dish.
Fill each eggplant shell with the seafood mixture, packing it in tightly and mounding it slightly on top.
Sprinkle the shredded cheddar cheese evenly over each stuffed eggplant.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake an additional 15 minutes, or until the cheese is melted and golden brown.
Garnish with additional parsley if desired and let cool for a few minutes before serving.
Serve warm and enjoy your Seafood Stuffed Eggplant Aubergine Casserole!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 13.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 449 mg | 35% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
