Baked Eggplant and Shrimp

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • pounds eggplant
  • 3 tablespoons flour
  • Salt, if desired
  • Freshly ground pepper
  • ¾ cup olive oil, approximately
  • pounds ripe tomatoes, or 3 cups drained imported canned tomatoes
  • pounds fresh raw shrimp, shelled and deveined
  • ¾ cup fresh bread crumbs
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons finely chopped garlic
  • ½ teaspoon dried thyme


  1. Preheat the oven to 375 degrees.
  2. Trim off and discard the ends of the eggplant and peel the eggplant. Cut it into 1-inch cubes. There should be 4 or 5 cups.
  3. Dredge the cubes in flour seasoned with salt and pepper to taste.
  4. Heat about one-third of the oil in a skillet, and when it is piping hot add half the eggplant. Cook, tossing and stirring, until the eggplant is browned. Drain the eggplant, and add more oil and the remaining eggplant cubes. Cook, tossing and stirring, until the eggplant is browned. Drain the eggplant very well to rid it of excess oil. Reserve the oil.
  5. If fresh tomatoes are used, peel and seed them. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. If canned tomatoes are used, chop them. Put in a saucepan and simmer about 10 minutes. Add salt and pepper to taste.
  6. Put the reserved oil in a skillet and add the shrimp. Sprinkle with salt and pepper and cook just until the shrimp turn pink.
  7. Spoon equal amounts of eggplant into 6 baking dishes. Add equal portions of shrimp to each dish. Spoon equal amounts of tomato over the shrimp.
  8. Combine the bread crumbs, parsley, garlic, and thyme. Blend well and sprinkle this over each dish. Drizzle about 1 teaspoon olive oil over each serving and bake 10 minutes. Run briefly under the broiler to glaze.