Eggplant with Shrimp and Crab and Fish

Name: Eggplant with Shrimp and Crab and Fish
Ingredients: 2 lbs. of raw shrimp, crabmeat, or raw fish, or whatever you like; 2 lbs. of raw shrimp, crabmeat, or raw fish, or whatever you like; 2 lbs. of raw shrimp, crabmeat, or raw fish, or whatever you like; 3 large eggplants, peeled and cubed; 1 cup onions, chopped; ½ cup parsley, chopped; 1 tsp. dried mint, chopped; 1 tsp. garlic, minced; ½ cup green onions, chopped; 1 TBS. Lea & Perrins Worcestershire sauce; 3 TBS. bacon drippings to sauté onions; 3 TBS. bacon drippings to sauté onions; 1 TBS. soy sauce; 2 tsp. Louisiana hot sauce; Olive oil to grease dish; 2 cups seasoned bread crumbs; 4 eggs, beaten; Salt

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2 lbs. of raw shrimp, crabmeat, or raw fish, or whatever you like
3 large eggplants, peeled and cubed

Fish course

Method

Parboil eggplant until soft, then drain. Sauté onions, mix all other ingredients except bread crumbs together in a large bowl, and put in a greased casserole. Put bread crumbs on top and bake at 325 degrees for 1 hour.