Eggplant Casserole from Don's Seafood and Steakhouse


2 medium eggplants
12 stale saltines
1 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup bell pepper, chopped fine
1 egg (optional)
1 lb crabmeat
1 tsp. garlic
1/4 lb. oleo
1 lb. shrimp
green onions & parsley
salt and pepper to taste
corn flake crumbs


  • Peel the eggplant and cut into 2-inch cubes
  • Boil for 20 minutes in water, drain and let cool
  • Saute oleo, onions, celery, bell pepper, shrimp, and seasoning until wilted
  • Place into a mixing bowl and add crushed crackers, egg & crabmeat. Mix.
  • Separate into casserole dishes
  • Lightly cover with corn flake crumbs.
  • Bake in oven for 5-7 minutes at 350 degrees
  • Serve and enjoy