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Shrimp and eggplant casserole is a delightful dish that brings together the rich flavors of shrimp and eggplant in a cheesy, tomato-based sauce. Perfect for a cozy dinner, this recipe is simple yet satisfying, combining layers of tender eggplant slices, succulent shrimp, and a savory tomato mixture. Topped with gooey mozzarella and parmesan, it bakes to golden perfection. Let's dive into this comforting casserole that’s sure to become a family favorite.
Shrimp and Eggplant Casserole Recipe
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 medium eggplants, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onion and garlic, cook until softened.
- Add diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- In a baking dish, layer eggplant slices, shrimp, and tomato mixture. Repeat layers.
- Top with mozzarella and parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden.
What You Will Need
Read more: Italian Eggplant Casserole Recipe
What you will need to make shrimp and eggplant casserole
Shrimp: Adds a sweet, briny flavor and a tender texture, making the dish rich and satisfying.
Eggplants: Provides a meaty texture and absorbs flavors well, creating a hearty base for the casserole.
Onion: Adds a sweet, savory depth to the dish, enhancing the overall flavor profile.
Garlic: Infuses the casserole with a robust, aromatic flavor that complements the shrimp and eggplant.
Diced tomatoes: Brings acidity and moisture, balancing the richness of the cheese and shrimp.
Mozzarella cheese: Melts beautifully, creating a gooey, cheesy topping that binds the casserole together.
Parmesan cheese: Adds a sharp, nutty flavor that enhances the overall taste and adds a crispy topping.
Olive oil: Used for sautéing, it adds a rich, fruity flavor and helps cook the onions and garlic perfectly.
Dried oregano: Provides a warm, slightly bitter taste that complements the tomatoes and cheese.
Dried basil: Adds a sweet, peppery flavor that enhances the overall taste of the casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Shrimp and Eggplant Casserole Recipe
- Baking dish: Essential for layering and baking the casserole, ensuring even cooking and a bubbly, golden top.
- Pan: Used to sauté onions and garlic, creating the flavorful base for the tomato mixture.
- Knife: Necessary for chopping onions, mincing garlic, and slicing eggplants uniformly.
- Cutting board: Provides a stable surface for safely preparing vegetables and shrimp.
- Spatula: Helps in stirring the tomato mixture and layering ingredients evenly in the baking dish.
Shrimp and Eggplant Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 medium eggplants, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onion and garlic, cook until softened.
- Add diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- In a baking dish, layer eggplant slices, shrimp, and tomato mixture. Repeat layers.
- Top with mozzarella and Parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden.
Notes:
Read more: Cajun Eggplant Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the baking step.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly in plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Bake at 375°F (190°C) for 40-45 minutes until bubbly and golden.
Adding a pinch of cinnamon to the tomato mixture can enhance the overall flavor, giving the casserole a subtle warmth and depth.
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