Seafood Eggplant Casserole from Beauregard's

October 3, 2006


4 eggplants chopped
1 cup green onions chopped
1 cup yellow onions chopped
1 cup parsley chopped
1/2 cup bell pepper chopped
1 pound crabmeat
1 pound boiled peeled shrimp
2 cups shredded parmesean cheese
Salt, pepper, garlic, and basil to taste


  • In a large sautee pan, coat the bottom with olive oil and sautee down first 5 ingredients.
  • Mix in crabmeat, shrimp, salt, pepper, garlic, and basil. Toss with 1 1/2 cups of cheese.
  • Place in casserole dish and top with remaining cheese.
  • Bake until cheese is melted. Serves 4. Great for freezing.