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Recipe tags: Bake, Shell fish, Shrimp

Meats and seafood

Eggplant Seafood Casserole

Recipe submitted by DaVita dietitian Corby from Texas.

Yield: 8 servings

Serving size: 1 cup

Ingredients

• 2 eggplants
• dash of salt
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1/2 cup chopped celery
• 2 large cloves of garlic
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon Worcestershire
• 1/4 teaspoon Creole seasoning (red pepper, black pepper)
• 1/2 teaspoon Tabasco®
• 1 cup cooked rice
• 1/4 cup Parmesan cheese
• cayenne pepper to taste
• 3 eggs, beaten
• 1 pound lump crab meat
• 1/2 pound boiled shrimp
• toasted bread crumbs, for topping
• 2 tablespoons butter, melted

Preparation

1. Preheat oven to 350°F.
2. Peel and dice eggplant into 1” cubes. Place in a medium saucepan, cover with water and boil until tender, about 5 minutes. Drain well, place in a mixing bowl and set aside.
3. Sauté onion, bell pepper, celery and garlic in olive oil until tender but not brown.
4. Fold sautéed vegetables into eggplant. Add lemon juice, Worcestershire sauce, Creole seasonings, Tabasco sauce, rice, parmesan cheese, cayenne and eggs. Stir to mix well.
5. Gently fold seafood into vegetable mixture. Place in a greased casserole dish. 
6. Mix toasted breadcrumbs with melted butter and top casserole.
7. Bake 25 to 30 minutes until topping begins to brown.

Nutrients per serving

• Calories: 216
• Protein: 13 g
• Carbohydrate: 14 g
• Fat: 12 g
• Cholesterol: 138 mg
• Sodium: 229 mg
• Potassium: 359 mg
• Phosphorus: 148 mg
• Calcium: 79 mg
• Fiber: 2.3 g

Renal and Renal Diabetic Food Choices

• 1 meat
• 1 vegetable, medium potassium
• 1 starch
• 1 fat

Carbohydrate Choices

• 1

Helpful hint

• Serve this with green beans and a salad.
• Creole seasoning is a blend of black and red pepper, salt and thyme. Popular Louisiana brands include Tony Chachere’s® and Paul Prudhomme’s®.

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