Ingredients
- 1 eggplant (about 1 pound), peeled, cut into 1-inch pieces
- ½ cup chopped celery
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 1 tablespoon butter or margarine
- 2 cups cooked rice
- 2 slices bread
- ⅓ cup milk or water
- 6 to 8 ounces crab meat
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 small clove garlic, minced
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- paprika for garnish
Make it step by step
- Cook eggplant in boiling water 5 minutes; drain.
- Cook celery, onion and green pepper in butter until soft but not brown.
- Combine with rice in large mixing bowl.
- Soak bread in milk; crumble.
- Add to rice mixture.
- Stir in crab meat, parsley, salt, garlic, black pepper and red pepper; mix well.
- Turn into buttered shallow 2-quart baking dish or into individual casseroles; sprinkle with paprika.
- Bake at 375°F for 25 to 30 minutes (about 20 minutes for individual casseroles) or until hot and bubbly.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.