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–+ servings
Stuffed Eggplant from Mrs. Mapp
Stuffed Eggplant with Shrimp is a comforting Southern-inspired casserole-style dish that blends hearty vegetables, tender eggplant, and savory shrimp into a flavorful filling. The recipe layers familiar pantry staples like onions, garlic, peppers, celery, and thyme with shrimp and bread for a satisfying texture. Worcestershire sauce, lemon juice, and Romano cheese enhance the flavor with depth and brightness. Baked until golden, this dish embodies the kind of homestyle cooking often found in community gatherings and family meals. It strikes a balance between rustic comfort and coastal flair, making it a standout centerpiece for dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine sourthern
Servings 6
Calories 280 kcal

Ingredients
  

  • 4 whole eggplants (small to medium)
  • 1 cup chopped green onions
  • 4-6 cloves garlic (minced)
  • 1 cup bell pepper (chopped )
  • ½ cup celery (chopped )
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • ¼ tsp black pepper
  • 1 tsp thyme
  • 3 tsp salt (divided)
  • 5 slices bread (cubed)
  • ¼ cup fresh parsley (chopped)
  • 1 tbsp lemon juice
  • 2 eggs (beaten)
  • ½ tsp Tabasco sauce
  • 1 lb shrimp (peeled and deveined)
  • 2 tbsp butter (for sautéing shrimp)
  • Romano cheese (grated, for topping)

Instructions
 

Step 1: Prepare Eggplant

  • Halve eggplants lengthwise. Boil in salted water for 10 minutes. Scoop out the flesh, chop, and set aside.

Step 2: Cook Vegetables

  • In a Dutch oven, sauté onions, bell pepper, celery, garlic, bay leaves, thyme, salt, and pepper in 3 tbsp bacon drippings (or substitute butter/oil).

Step 3: Cook Shrimp

  • In a separate skillet, sauté shrimp in butter for about 2 minutes, just until pink.

Step 4: Combine Filling

  • Remove bay leaves. Add eggplant, bread cubes, parsley, lemon juice, Worcestershire, Tabasco, and shrimp to vegetable mixture. Stir well. Add beaten eggs to bind.

Step 5: Stuff Eggplants

  • Spoon filling into eggplant shells. Sprinkle generously with Romano cheese.

Step 6: Bake

  • Place stuffed eggplants in a baking dish. Bake at 350°F (175°C) until lightly browned, about 30–35 minutes.

Tips

  • Use small-to-medium eggplants as written; they cook more evenly and are less bitter.
  • Salt the eggplant after scooping to reduce excess moisture before stuffing.
  • Substitute Romano with Parmesan if desired.
  • Add a few chopped tomatoes for a juicier filling.
  • Use crabmeat instead of shrimp for a different Creole variation.
  • Increase Tabasco for more heat or add cayenne to the vegetable sauté.
  • Whole-wheat bread crumbs can be used instead of torn bread slices.
  • For a make-ahead option, stuff eggplants and bake later.
  • If bacon drippings aren’t available, substitute butter or olive oil.
  • Add extra parsley and lemon juice for a brighter flavor profile.

Nutrition

Calories: 280kcalCarbohydrates: 20gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2.5gCholesterol: 140mgSodium: 720mgPotassium: 520mgFiber: 5gSugar: 6gVitamin A: 750IUVitamin C: 32mgCalcium: 120mgIron: 2.1mg
Keyword baked casserole, comfort food, Creole dish, seafood stuffing, shrimp, southern cooking, stuffed eggplant, vintage recipe
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