Seafood and Eggplant Casserole | Louisiana Kitchen & Culture

Ingredients

• ½ cup of chopped onions
• ½ cup of chopped celery
• ¼ cup of butter
• 2 eggplants, diced or sliced
• 1 cup of bread crumbs plus more for topping
• 1 pound of boiled shrimp, peeled and chopped
• ½ pound of crab meat
• 2 eggs, beaten
• ¼ cup of chopped green onion tops
• ¼ cup of chopped parsley
• salt, black pepper, and cayenne pepper, to taste