Creole Stuffed Eggplant

Course : Eggplant
Serves: 8
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2 medium eggplant
1 cup sweet red onion
1/2 cup celery leaves
1 pound shrimp
2 tablespoons garlic
2 tablespoons butter
6 slices bread
1 cup water
1/4 cup parsley flakes
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne
2 large egg
1/2 cup parmesan cheese
2 cups tomato sauce

Preparation / Directions:

Simmer eggplant in water to cover for 15-18 minutes, until almost tender remove from liquid and allow to cool to the touch halve lengthwise and scoop-out flesh, leaving a 1/2-inch thick shell finely dice removed flesh, set aside heat butter in a skillet, over a medium flame add onions, celery leaves, shrimp, and garlic heat and stir for 5-6 minutes, until onions have softened remove from heat, set aside combine bread and water to soak until fully moistened squeeze-out excess water with your hands combine bread, parsley flakes, diced eggplant, salt, white pepper, and onion mixture-mix well add eggs-mix well arrange eggplant halves into a baking pan spoon filling mixture into each sprinkle with grated parmesan bake at 400 degrees for 20-30 minutes, until tender and lightly toasted remove from oven moisten with tomato sauce serve hot


Nutritional Information:

234 Calories (kcal); 7g Total Fat; (28% calories from fat); 19g Protein; 24g Carbohydrate; 145mg Cholesterol; 965mg Sodium

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