Recipe courtesy of Maryann Monsour
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min

Ingredients

Directions

Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Shrimp Gumbo

Recipe courtesy of Alton Brown

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Shrimp Salad

Recipe courtesy of Ina Garten

Grits and Greens Casserole

Recipe courtesy of Trisha Yearwood

Green Bean Casserole

Recipe courtesy of Ree Drummond

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Browse Reviews By Keyword