Eggplant and Seafood Casserole

Preheat oven to 350

Ingredients:

4- small eggplants
1- onion - chopped fine
5- Tablespoons of butter

1- bell pepper chopped

1- Cup of crabmeat

1- pound of crawfish - or shrimp

1- Cup of Italian breadcrumbs

- Seasonings

1/2 tsp sage

1/2 tsp thyme

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp basil

1/2 tsp cayenne pepper

1 tsp salt

*Or just use 4 T Cajun Seasoning! (my preference!)

• Skin eggplants and cut into large cubes
• Boil in salted water until tender
• Drain WELL .. I would even suggest doing this part the night before and letting them drain in a colander in the fridge
  
• Chop the onion and bell pepper ( be sure to remove the inner membrane and seeds from the bell pepper)
  
• Melt butter in large skillet adding onion and pepper - cooking until onions are clear
  
• Add the cubed, cooked, drained eggplant
  
• Slowly add the breadcrumbs - you will see that the eggplant is still drawing water!
  
• Add the seasonings to this mixture, stirring the concoction to coat and blend all the flavors.
  
• Add the seafood mixing well, distributing the seafood into all parts of the eggplant mix.
  
• 
  
• Put the mixture into a casserole dish that you have sprayed with vegetable oil.
  
• Sprinkle some breadcrumbs over the top of the mixture, dot with butter and bake 20-30 minutes until hot and bubbly
  
• Sprinkle some breadcrumbs over the top of mixture, dot with butter and bake 20-30 minutes until hot and bubbly.

NOTE:

If you don't have one kind of seafood - but do have another... use it ... in the Cajun Delta... food is never wasted... waste not want not!

Casseroles are just a good way of using leftovers from Saturday night!

: )