Ingredients:
- 1/4 tsp creole/cajun seasoning
- 1 sleeve crackers, crushed for crumbs
- salt and cayenne pepper , to taste
Directions:
- Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes.
- Drain well and set aside.
- Saute onion, bell pepper, celery, and garlic in olive oil until very tender.
- Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs.
- Gently fold in seafood.
- Place in greased casserole. Top with bread crumbs and melted butter.
- Bake at 350 degrees for 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.34 Kcal (1333 kJ) | ||
| Calories from fat | 177.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Cholesterol | 88.2mg | 29% | |
| Sodium | 1304.13mg | 54% | |
| Potassium | 357.85mg | 8% | |
| Total Carbs | 17.78g | 6% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 18.29g | 37% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.88 Kcal (531 kJ) | ||
| Calories from fat | 70.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 30% | |
|---|---|---|---|
| Cholesterol | 35.15mg | 29% | |
| Sodium | 519.77mg | 54% | |
| Potassium | 142.62mg | 8% | |
| Total Carbs | 7.09g | 6% | |
| Sugars | 2.29g | 23% | |
| Dietary Fiber | 1.54g | 15% | |
| Protein | 7.29g | 37% | |
| Vitamin C | 2.5mg | 10% | |
| Iron | 0.3mg | 4% | |
| Calcium | 28.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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