Recipe: Seafood Eggplant Casserole

Seafood Eggplant Casserole

1/2 lb. butter
1/2 lb. onions, chopped
1/2 lb. celery, chopped
1 medium bell pepper, chopped
1/2 tsp. red pepper
1/2 tsp. black pepper
1 Tbl. garlic
1 1/2 Tbl. chicken base
1 lb. shrimp
1 lb. crabmeat
5 medium eggplants
1/3 lb. American cheese
2 oz. grated Romano cheese
6 oz. Italian breadcrumbs

Combine first 8 ingredients in a saucepan and cook until vegetables are clear.

Add shrimp and cook until done. Add crabmeat and cook an additional 5 minutes.

While cooking vegetables and seafood, peel and cut eggplants into 2x2 cubes. Boil in a separate saucepan until cooked.

Once all are cooked, add eggplant to vegetables and seafood. Mix well.

Add cheeses and breadcrumbs to achieved desired consistency.

Place in a casserole dish and brown in oven at 400 degrees.