Shrimp and Eggplant Casserole
A hearty Louisiana casserole combining tender shrimp, ground beef, and eggplant in a savory bouillon broth, topped with toasted breadcrumbs and baked until gold
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Cooking tools:
- Saute pan
- Baking dish
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring cup
- Mixing bowl
- Toaster
- Refrigerator
- Aluminum foil
Ingredients
- 2 large eggplants, peeled & cubed
- 1 1/2 lbs ground beef
- 4 cups shrimp, peeled and deveined
- 1 large onion, chopped
- 3 beef bouillon cubes
- 1 small bell pepper, chopped
- 1/2 cup parsley, chopped fine
- 3 slices of toasted bread, crumbled
- Salt
- black pepper
- Red pepper to taste
- 4 cups water
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