Shrimp And Eggplant Casserole Recipe

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Shrimp And Eggplant Casserole
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Ingredients:

Directions:

  1. Peel, chunk and boil eggplants until tender. Set aside
  2. Mix celery, bell pepper, onion, garlic and Worcestershire and saute in butter.
  3. Add eggplant
  4. Cook until firm, not soupy.
  5. Add crumbled toast and a couple of dashes Louisiana Hot sauce
  6. Salt and pepper to taste
  7. Add beaten egg, olives and mushrooms
  8. In buttered caserole place half of eggplant mixture.
  9. Top with one-half of shrimp and half of dluted soup
  10. Repeat layering of eggplant, shrimp and soup
  11. Top with cracker crumbs and dot with butter
  12. Garnish with bell pepper rings, if desired.
  13. Bake at 375 for 45-50 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 300.28 Kcal (1257 kJ)
Calories from fat 133.69 Kcal
% Daily Value*
Total Fat 14.85g 23%
Cholesterol 61.04mg 20%
Sodium 653.78mg 27%
Potassium 355.71mg 8%
Total Carbs 36.6g 12%
Sugars 10.7g 43%
Dietary Fiber 4.77g 19%
Protein 6.41g 13%
Vitamin C 19.7mg 33%
Vitamin A 0.5mg 16%
Iron 8.4mg 47%
Calcium 56.7mg 6%
Amount Per 100 g
Calories 115.65 Kcal (484 kJ)
Calories from fat 51.49 Kcal
% Daily Value*
Total Fat 5.72g 23%
Cholesterol 23.51mg 20%
Sodium 251.79mg 27%
Potassium 137mg 8%
Total Carbs 14.1g 12%
Sugars 4.12g 43%
Dietary Fiber 1.84g 19%
Protein 2.47g 13%
Vitamin C 7.6mg 33%
Vitamin A 0.2mg 16%
Iron 3.2mg 47%
Calcium 21.8mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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