Chef Alex Patout makes Shrimp Eggplant Casserole

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative, while grana padano is a less expensive cheese.

Boil the eggplant until tender, about 3-4 minutes.

Strain the boiled eggplant and puree it in a food processor.

In a skillet, sauté the trinity (onion, bell pepper, celery) in butter until aromatic, about 3-4 minutes.

Add thyme, basil, cayenne, black pepper, white pepper, and salt to the sautéed vegetables and mix well.

Combine the pureed eggplant with the sautéed vegetable mixture.

If ready to serve, sauté the shrimp and crab and mix them into the eggplant mixture.

If not ready to serve, cool the mixture and refrigerate it for later use.

When ready to bake, add breadcrumbs to the mixture to tighten it up.

Transfer the mixture to a casserole dish and top with seasoned Italian breadcrumbs and parmesan cheese.

Broil in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens