Yum! As other reviewers have said, this is a versatile recipe meaning you can fudge on the ingredients and still enjoy major success. I prepared this recipe as a casserole because it's fast and easy to assemble and it looks nice afterward. Here are some details you might find helpful. Dice a ~2-lb eggplant into cubes and microwave 4 minutes in a bowl/baking pan covered with waxed paper (don't add liquid). Saute 1/2-lb of shrimp (2-3x amount recommended) with basil and garlic in a 5.5-quart sauce pan using only a tablespoon or two of olive oil. Continue with recipe and add 1/2-tsp salt and 1/2-tsp pepper with the eggplant cubes. After mixing the Parmesan cheese and bread crumbs (I used 1/2-cup of Panko crumbs because that's what I had on hand) into the mixture, beat one jumbo egg or two large eggs. Blend beaten eggs into the shrimp/eggplant mixture. The egg will make the ingredients hold together nicely when they're served out of the casserole pan. I spread into a 10" round baking pan and it made a shallow layer. Was done in 15 minutes and ready to serve. (See photo #14)
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Yum! As other reviewers have said, this is a versatile recipe meaning you can fudge on the...