Seafood Stuffed Eggplant Aubergine Casserole

Dive into the rich, coastal flavors of this Seafood Stuffed Eggplant Aubergine Casserole, a savory fusion of tender eggplant, succulent shrimp, and sweet lump crab meat. This Mediterranean-inspired dish pairs the smoky essence of roasted eggplants with a perfectly seasoned seafood stuffing, enhanced by the brightness of fresh parsley, zesty lemon juice, and a touch of paprika. Topped with a golden layer of melted cheddar and Parmesan cheese, this casserole delivers a decadent blend of textures and tastes in every bite. Perfect for dinner parties or a gourmet twist on weeknight meals, this baked casserole is as comforting as it is elegant. Ready in just over an hour, it's a standout choice for seafood lovers and eggplant fans alike!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 large eggplants (aubergines)
• 3 tablespoons olive oil
• 1 cup shrimp (peeled, deveined, and chopped)
• 1 cup lump crab meat
• 1 medium onion (finely diced)
• 3 cloves garlic (minced)
• 1 medium bell pepper (finely diced)
• 1.5 cups breadcrumbs
• 0.5 cup Parmesan cheese (grated)
• 1 cup cheddar cheese (shredded)
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch-thick shell. Set the shells aside and chop the scooped-out flesh into small pieces.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped eggplant flesh, onion, garlic, and bell pepper. Sauté for about 5-7 minutes until softened.

Step 4

Add the chopped shrimp, crab meat, paprika, salt, and black pepper to the skillet. Cook for another 2-3 minutes, stirring frequently, until the seafood is just cooked through.

Step 5

Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, parsley, and lemon juice. Mix until everything is evenly combined. Taste and adjust seasoning if necessary.

Step 6

Brush the inside of the eggplant shells with the remaining 1 tablespoon of olive oil and place them in a large baking dish.

Step 7

Fill each eggplant shell with the seafood mixture, packing it in tightly and mounding it slightly on top.

Step 8

Sprinkle the shredded cheddar cheese evenly over each stuffed eggplant.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 10

Remove the foil and bake an additional 15 minutes, or until the cheese is melted and golden brown.

Step 11

Garnish with additional parsley if desired and let cool for a few minutes before serving.

Step 12

Serve warm and enjoy your Seafood Stuffed Eggplant Aubergine Casserole!

Nutrition Facts

Serving size	(2676.7g)

Amount per serving	% Daily Value*
Calories	2851.3

Total Fat 127.0g	0%
Saturated Fat 55.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 801.3mg	0%
Sodium 8811.7mg	0%
Total Carbohydrate 245.5g	0%
Dietary Fiber 56.6g	0%
Total Sugars 75.0g
Protein 212.6g	0%

Vitamin D 24IU	0%
Calcium 2654.2mg	0%
Iron 17.1mg	0%
Potassium 5710.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 28.6%

Carbs: 33.0%