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Shrimp & Eggplant Casserole

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

45 min

Ready

65 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup onions
chopped
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1 cup green bell peppers
chopped
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1 cup celery
chopped
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4 cups eggplant
diced
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2 each garlic cloves
rushed
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2 tablespoons butter
or margarine
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1 pound shrimp
shelled
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2 cups rice
cooked
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1 tablespoon worcestershire sauce
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2 teaspoons salt
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½ teaspoon black pepper
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½ teaspoon thyme
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¾ cup mayonnaise
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1 cup bread crumbs
buttered,soft
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Ingredients

Amount Measure Ingredient Features
237 ml onions
chopped
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237 ml green bell peppers
chopped
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237 ml celery
chopped
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946 ml eggplant
diced
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2 each garlic cloves
rushed
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3E+1 ml butter
or margarine
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453.6 g shrimp
shelled
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473 ml rice
cooked
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15 ml worcestershire sauce
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1E+1 ml salt
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2.5 ml black pepper
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2.5 ml thyme
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177 ml mayonnaise
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237 ml bread crumbs
buttered,soft
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Directions

In large skillet, cook onions, bell pepper, celery, eggplant.

Stir in remaining ingredients except bread crumbs; turn mixture into crumbs.

Bake in preheated oven 350℉ (180℃) for 45 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 54326% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 1370mg 57%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 11%
Sugars g
Protein 48g
Vitamin A 10% Vitamin C 42%
Calcium 11% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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