Eggplant Crawfish Casserole Recipe

Summary

Preparation Time35 MinCooking Time1 Hr 0 Min
Ready In1 Hr 35 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Eggplants6 Medium, peeled and cubed (Large Sized)
 Onions1 1⁄2 Cup (24 tbs), chopped
 Parsley1⁄2 Cup (8 tbs), chopped
 Garlic2 Teaspoon, chopped
 Crawfish tails2 Pound
 Green onions1 Cup (16 tbs), chopped
 Bacon drippings2 Tablespoon (To Saute Onions And Parsley)
 Soy sauce2 Tablespoon
 Salt To Taste
 Louisiana hot sauce2 Teaspoon
 Olive oil2 Teaspoon (Use Enough To Grease Bottom And Sides Of Casserole)
 Dry white wine1 Cup (16 tbs)
 Seasoned bread crumbs2 Cup (32 tbs)
 Eggs4 , beaten
 Lea & perrins worcestershire sauce1 Tablespoon

Nutrition Facts

Serving size

Calories 455 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.6%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 358.6 mg

Sodium 1127.1 mg47%

Total Carbohydrates 41 g13.7%

Dietary Fiber 14.2 g56.7%

Sugars 12.3 g

Protein 39 g77.7%

Vitamin A 33.5% Vitamin C 41.2%

Calcium 11.7% Iron 18.8%

*Based on a 2000 Calorie diet

Directions

Parboil eggplants until soft, then drain.
Saute onions and parsley in the bacon drippings.
Combine everything but bread crumbs in a big bowl and mix well.
Sprinkle bread crumbs on top and bake in a greased casserole for 1 hour at 325 degrees.
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