A comforting and savory baked dish from the heart of Louisiana. Tender eggplant and succulent shrimp are cooked with the classic Holy Trinity and Cajun spices, then topped with a buttery breadcrumb crust. It’s a perfect one-pan meal for a cozy dinner.
Prep20 min
Cook55 min
Servings6
Serving size: 1.5 cups
301cal
19gprotein
22gcarbs
16g
Ingredients
2 lbs eggplant (about 2 large eggplants, peeled and cut into 1-inch cubes)
A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
Aromatic shrimp & eggplant casserole, rich and hearty – a deeply satisfying meal for any evening.
This cajun_creole dish is perfect for dinner. With 536.3199999999999 calories and 24.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
14.5 oz diced tomatoes (one can, undrained)
1.5 cup panko breadcrumbs (divided)
2 tbsp cajun seasoning (use store-bought or homemade)
1 tbsp worcestershire sauce
1 lb shrimp (medium size, peeled and deveined)
0.25 cup fresh parsley (chopped, plus more for garnish)
2 stalks green onions (thinly sliced, for garnish)
Instructions
1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch (3-quart) baking dish.
On a large rimmed baking sheet, toss the eggplant cubes with olive oil, 1 tsp of the kosher salt, and the black pepper until evenly coated.
Spread the eggplant in a single layer and roast for 20-25 minutes, tossing halfway through, until tender and lightly caramelized. Set aside.
2
Sauté the Holy Trinity
While the eggplant roasts, melt 2 tbsp of butter in a large Dutch oven or deep skillet over medium heat.
Add the chopped onion, celery, and bell pepper. Sauté, stirring occasionally, for 8-10 minutes until the vegetables are soft and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
3
Build the Casserole Base
Pour in the undrained diced tomatoes, Cajun seasoning, Worcestershire sauce, and the remaining 0.5 tsp of salt. Stir to combine.
Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.
Remove from heat. Stir in 1 cup of the panko breadcrumbs and the chopped fresh parsley.
4
Combine and Add Shrimp
Gently fold the roasted eggplant into the skillet mixture.
Add the peeled and deveined shrimp, stirring gently to incorporate. The residual heat will begin to cook them slightly.
5
Assemble and Bake
Transfer the entire mixture to your prepared 9x13 inch baking dish and spread it into an even layer.
In a small bowl, melt the remaining 2 tbsp of butter. Add the remaining 0.5 cup of panko breadcrumbs and toss until they are evenly coated.
Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
Bake uncovered for 20-25 minutes, or until the filling is hot and bubbly and the topping is golden brown and crisp.
6
Rest and Serve
Remove the casserole from the oven and let it rest for at least 10 minutes before serving. This allows it to set and makes serving easier.
Garnish with additional fresh parsley and sliced green onions before serving.
236cal
5gprotein
22gcarbs
15gfat
Ingredients
1 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.
