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.

Heat oven to 350°F.

Add water to a pot and bring to a boil. Add eggplant to pot. Cook until tender, about 5 minutes. With a slotted spoon, remove eggplant from pot and place into a large bowl. Set aside. Keep water boiling in pot.

Add carrots to pot. Cook until tender, 8 - 10 minutes. Remove from pot and set aside. Check water level in pot. If needed, add more water and bring to a boil. Add potatoes to pot and cook until tender, 10 minutes. Remove from pot and add potatoes to the bowl with the eggplant. Mash potatoes with eggplant until fully combined. Set aside.

Place a different large pot over medium heat. Spray it with nonstick spray and coat with olive oil. Add bell peppers and onions. Stir. Cook until softened, about 5 minutes. Add fresh thyme and combine. Add garlic, carrots and shrimp. Reduce heat to low and combine. Cook shrimp until color starts to change, 2 - 4 minutes. Add mashed eggplant and potatoes to the pot. Add tomatoes and breadcrumbs.

Add egg to the pot. Add chicken broth. Stir until combined. Add dried spices and combine. Spray a casserole dish with nonstick spray. Add shrimp-eggplant mixture. Top with remaining breadcrumbs and diced butter. Bake in oven until golden, 30 - 40 minutes. Garnish with fresh thyme and serve while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens