Discover the rich flavors of the coast with our Drusilla Seafood Eggplant Casserole recipe. This dish combines tender eggplant with a medley of fresh seafood, creating a hearty casserole that’s both comforting and elegant. Perfect for seafood lovers looking to try something new, it brings a unique twist to classic casserole dishes.
We love how the eggplant soaks up the savory seafood sauce, making every bite a burst of flavor. Whether you’re cooking for a family dinner or a special occasion, this recipe is sure to impress. Let’s dive into making a dish that’s as delicious as it is satisfying.
Ingredients
To create the rich flavors of our Drusilla Seafood Eggplant Casserole, we start with fresh, carefully selected ingredients. Below we break down each component to guide us through building this memorable dish.
For the Seafood Mixture
- 1 lb mixed seafood (shrimp peeled and deveined, scallops, crab meat, and white fish chunks)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Eggplant Preparation
- 2 medium eggplants (about 2 lbs), sliced into ½-inch thick rounds
- 1 tablespoon salt (for sweating the eggplant)
- 2 tablespoons olive oil (for brushing the eggplant slices)
For the Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups seafood stock (or clam juice for enhanced flavor)
- 1 cup heavy cream
- ½ cup dry white wine
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh thyme leaves, chopped
- Salt and white pepper to taste
Additional Ingredients and Seasonings
| Ingredient | Quantity | Notes |
|---|---|---|
| Parmesan cheese | 1 cup, grated | For topping |
| Fresh parsley | 2 tablespoons, chopped | For garnish |
| Breadcrumbs | ½ cup | Optional, for extra crunch |
| Lemon zest | 1 teaspoon | Adds brightness to the dish |
These ingredients set the foundation for the bold, savory, and creamy layers that make the Drusilla Seafood Eggplant Casserole truly exceptional. Our precise measures and fresh seasonings ensure every bite bursts with flavor.
Equipment Needed
To prepare the Drusilla Seafood Eggplant Casserole flawlessly, having the right equipment on hand ensures each step is efficient and results in a perfectly cooked dish. Here’s what we need to gather before we start:
- Large sauté pan
Ideal for cooking the seafood mixture gently without overcrowding, allowing us to develop rich flavor.
- Medium saucepan
Essential for preparing the creamy sauce by blending butter, flour, seafood stock, and cream evenly.
- Baking dish (9×13 inches)
This casserole pan size accommodates all layers of eggplant and seafood, ensuring even baking.
- Mixing bowls
Use for combining ingredients separately, such as tossing breadcrumbs with Parmesan and parsley.
- Whisk
Helps us smoothly incorporate flour into butter and blend the white wine into the sauce without lumps.
- Knife and cutting board
For slicing eggplant, mincing garlic, and chopping shallots precisely.
- Measuring cups and spoons
Accurate measurement guarantees the right balance of creaminess, seasoning, and texture.
- Spatula or wooden spoon
To stir sauces and seafood gently yet thoroughly.
- Colander or strainer
Perfect for draining eggplant slices after salting, removing excess moisture for better texture.
Pro Tip: Using an oven thermometer ensures your baking temperature matches the recipe’s requirements for perfectly cooked layers.
| Equipment | Purpose |
|---|---|
| Large sauté pan | Cooking seafood mixture |
| Medium saucepan | Preparing creamy sauce |
| 9×13 inch baking dish | Layering and baking casserole |
| Mixing bowls | Combining ingredients |
| Whisk | Blending sauce elements smoothly |
| Knife & cutting board | Preparing vegetables and aromatics |
| Measuring cups/spoons | Accurate ingredient portions |
| Spatula/wooden spoon | Stirring ingredients gently |
| Colander/strainer | Draining eggplant slices |
With this set of tools ready, we’re fully equipped to build our Drusilla Seafood Eggplant Casserole with confidence, enhancing flavors and textures at every step.
Prep Work
Before we begin assembling our Drusilla Seafood Eggplant Casserole, precise prep work sets the foundation for a seamless cooking experience. Paying attention to each component ensures that flavors meld perfectly and textures delight.
Preparing the Eggplant
- Select firm eggplants free from blemishes for the best texture.
- Wash the eggplants thoroughly under cold water to remove any dirt.
- Slice the eggplants into ½-inch thick rounds, ensuring consistent thickness for even cooking.
- Lay the slices in a single layer on a baking sheet.
- Sprinkle each side generously with coarse salt to draw out excess moisture and bitterness.
- Let the salted eggplant rest for 30 minutes. This step is crucial to achieve a tender, non-bitter bite.
- After resting, rinse off the salt under cold water and pat dry with a clean kitchen towel or paper towels.
- Set the eggplant aside while we prepare the seafood, making sure it is dry before cooking.
Preparing the Seafood
We use a delicate blend of shrimp, scallops, crab meat, and white fish for bold ocean flavors.
- Rinse the seafood thoroughly under cold water and pat dry completely. Moisture interferes with sautéing.
- Peel and devein the shrimp if not already done.
- Cut the white fish and scallops into bite-sized pieces approx. 1-inch cubes to ensure even cooking.
- In a large bowl, gently toss the seafood with 1 tablespoon olive oil, minced garlic, finely chopped shallots, salt, and freshly ground black pepper.
- Allow the seafood to marinate for 10-15 minutes to absorb the seasonings before cooking.
| Seafood Type | Preparation | Size/Notes |
|---|---|---|
| Shrimp | Peeled and deveined | Whole |
| Scallops | Cut into bite-sized pieces | 1-inch cubes |
| Crab meat | Flaked gently | Ready to use |
| White fish | Cut into bite-sized pieces | 1-inch cubes |
Making the Sauce
Our creamy sauce binds the casserole with rich, savory depth.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat until foaming.
- Add 3 tablespoons all-purpose flour to the butter, whisking constantly to create a smooth roux. Cook for 2-3 minutes without browning to avoid bitterness.
- Gradually whisk in 2 cups seafood stock and 1 cup heavy cream until fully combined.
- Add ½ cup dry white wine slowly, maintaining a steady whisking motion for a velvety texture.
- Season with salt, white pepper, and a pinch of nutmeg to enhance savory complexity.
- Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes while stirring regularly.
- Remove from heat and stir in ½ cup grated Parmesan cheese and freshly chopped parsley for an herbaceous finish.
- Set the sauce aside, keeping it warm until assembly.
Tip: Constant whisking during sauce preparation prevents lumps and ensures a lusciously smooth consistency essential for our Drusilla Seafood Eggplant Casserole.
Directions
Follow these precise steps to prepare the Drusilla Seafood Eggplant Casserole to perfection. Each stage enhances the layers of flavor and texture for a memorable dining experience.
Cooking the Eggplant
- Preheat a large sauté pan over medium heat and add 2 tablespoons of olive oil.
- Pat the eggplant slices dry after salting to remove excess moisture.
- Place the eggplant slices in the pan in a single layer, cooking for 4 to 5 minutes per side until they turn golden brown and soften.
- Transfer cooked eggplant slices to a plate lined with paper towels to drain any excess oil.
- Continue in batches until all slices are cooked, adding more oil if needed.
Combining the Seafood and Sauce
- Heat the sauté pan over medium heat and melt 3 tablespoons of butter.
- Add finely chopped garlic and shallots sautéing until fragrant and translucent, about 2 minutes.
- Stir in 3 tablespoons of flour creating a roux, and cook for 1 minute while whisking constantly.
- Gradually pour in 2 cups of seafood stock and 1 cup of heavy cream whisking to avoid lumps.
- Add ½ cup of dry white wine and simmer the sauce gently for 5 minutes to thicken.
- Incorporate the seafood mixture—shrimp, scallops, crab meat, and white fish—folding gently to coat.
- Season with salt, pepper, and a teaspoon of lemon zest to enhance the savory seafood essence.
- Cook the mixture until the seafood is just opaque, about 4 minutes.
Assembling the Casserole
- Preheat the oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with butter or non-stick spray.
- Arrange a single layer of cooked eggplant slices at the bottom of the dish covering it evenly.
- Spoon half of the seafood and sauce mixture over the eggplant layer.
- Sprinkle ½ cup of grated Parmesan cheese evenly on top.
- Repeat by layering the remaining eggplant, seafood mixture, and finish with Parmesan cheese.
- Top the casserole with ¾ cup of fresh breadcrumbs mixed with 2 tablespoons of melted butter for a golden crust.
- Garnish with chopped fresh parsley for added color and freshness.
Baking Instructions
| Step | Temperature (°F) | Time | Notes |
|---|---|---|---|
| Preheat Oven | 375 | – | Ensure oven is fully heated before baking |
| Bake Casserole | 375 | 30-35 minutes | Bake uncovered until topping is golden and bubbly |
| Rest After Baking | – | 10 minutes | Let the casserole settle for easy serving |
- Place the assembled casserole in the center rack of the oven.
- Bake uncovered for 30 to 35 minutes until the breadcrumb topping is golden brown and the casserole bubbles at the edges.
- Remove from the oven and allow it to rest for 10 minutes before serving.
- This resting time helps the layers set, making the casserole easier to portion and intensifies the flavors.
By following these steps we ensure every bite of the Drusilla Seafood Eggplant Casserole delivers rich creamy seafood flavor balanced by tender eggplant and a crisp golden crust.
Serving Suggestions
To truly savor the Drusilla Seafood Eggplant Casserole, consider complementary dishes and presentation tips that enhance its rich flavors and textures.
Pairing Ideas
We recommend serving this casserole alongside:
- Light, crisp salads featuring arugula, cherry tomatoes, and a lemon vinaigrette.
- Steamed or roasted vegetables, such as asparagus or green beans, to add freshness and crunch.
- Garlic bread or crusty baguette slices for dipping into the creamy seafood sauce.
These sides balance the casserole’s creamy richness with crisp, refreshing notes.
Wine Pairings
The flavors of seafood, eggplant, and herbaceous seasonings in this dish pair excellently with white wines that highlight freshness and acidity. Refer to the table below for ideal wine choices:
| Wine Type | Flavor Profile | Why It Works |
|---|---|---|
| Sauvignon Blanc | Crisp, citrus, herbal notes | Cuts through creaminess, enhances herbs |
| Chardonnay (unoaked) | Light, fruity, hints of melon | Complements buttery sauce without overpowering |
| Pinot Grigio | Fresh, light-bodied, subtle | Refreshes palate, highlights seafood |
Serving Temperature and Presentation
- Serve the casserole warm from the oven or allow it to rest for 10 minutes for flavors to meld further.
- Garnish each serving with a sprinkle of fresh parsley and a wedge of lemon to brighten the seafood flavors.
- Plate portions in shallow bowls to highlight the layers of golden breadcrumb crust, creamy seafood sauce, and tender eggplant slices for visual appeal.
Additional Tips
- For added texture contrast, serve with a crisp cucumber and fennel salad dressed lightly with lemon juice and olive oil.
- Include a drizzle of extra virgin olive oil or a spoonful of homemade tartar sauce on the side to enrich and customize each bite.
Make-Ahead Tips
To ensure our Drusilla Seafood Eggplant Casserole delivers maximum flavor and convenience, we can prepare several components ahead of time. This not only simplifies the final cooking process but also deepens the casserole’s rich, savory profile.
Prepare Eggplant in Advance
- Slice and salt the eggplant at least 1 hour before assembling the casserole. This step removes bitterness and moisture effectively.
- After salting, rinse and pat dry thoroughly to avoid excess water altering the casserole’s texture.
- Store the prepared eggplant slices covered in the refrigerator for up to 24 hours.
Make the Seafood Mixture Early
- Marinate and cook the seafood blend (shrimp, scallops, crab meat, and white fish) up to 12 hours ahead.
- Cool completely, then cover and refrigerate to allow the flavors to meld.
- When ready to use, gently reheat or add directly to the creamy sauce during assembly.
Prepare the Creamy Sauce Ahead
- Whisk together the roux and seafood stock base, then add cream and wine as per the recipe.
- Cool the sauce completely before storing in an airtight container.
- Refrigerate for up to 2 days. Reheat gently on low heat, stirring constantly to maintain a smooth texture.
Assemble and Refrigerate or Freeze
| Make-Ahead Option | Time Frame | Instructions |
|---|---|---|
| Refrigerate Assembled | Up to 24 hours | Cover casserole tightly, bake within 24 hours for best quality. |
| Freeze Assembled | Up to 3 months | Wrap casserole dish with plastic wrap and foil; thaw overnight before baking. |
Baking After Make-Ahead
- If refrigerated, remove the casserole from the fridge 30 minutes before baking to bring it closer to room temperature.
- For frozen casseroles, bake covered at 350°F (175°C) for about 45 minutes, then uncover and bake additional 15 minutes to brown the crust.
“Make-ahead steps allow us to enjoy soulful seafood casserole with less hassle, delivering rich flavor layers when time is tight.”
Following these tips helps balance convenience and flavor, making the Drusilla Seafood Eggplant Casserole ideal for both casual weeknights and elegant gatherings.
Conclusion
Drusilla Seafood Eggplant Casserole is a fantastic way to bring together fresh seafood and tender eggplant in a creamy, flavorful dish. Its balance of textures and rich layers make it a standout option for any meal.
With the right preparation and attention to detail, this casserole becomes an impressive yet approachable recipe that we can confidently serve to family and friends.
Whether for a cozy dinner or a special occasion, this recipe is sure to become a favorite in our kitchen repertoire. Let’s dive in and enjoy every delicious bite!
Frequently Asked Questions
What seafood is used in Drusilla Seafood Eggplant Casserole?
The casserole features a mix of shrimp, scallops, crab meat, and white fish, creating a rich and flavorful seafood base.
How do you prepare the eggplant for this casserole?
Slice and salt the eggplant to remove excess moisture and bitterness before cooking it until golden brown.
What ingredients are needed for the creamy sauce?
The sauce is made with butter, flour, seafood stock, heavy cream, and white wine, whisked until smooth and creamy.
What equipment is essential for making this dish?
Key tools include a large sauté pan, medium saucepan, 9×13 inch baking dish, mixing bowls, whisk, knife, cutting board, spatula, and colander.
How should the casserole be assembled and baked?
Layer cooked eggplant, seafood mixture, and creamy sauce in a baking dish. Bake until bubbly with a golden crust, then let rest before serving.
What are good side dishes to serve with this casserole?
Pair it with light salads, steamed or roasted vegetables, and garlic bread or crusty baguette slices for a balanced meal.
Can the casserole be made ahead of time?
Yes, eggplant and seafood can be prepared hours in advance. The casserole can be refrigerated for 24 hours or frozen up to 3 months.
What wine pairs well with Drusilla Seafood Eggplant Casserole?
Sauvignon Blanc, unoaked Chardonnay, and Pinot Grigio complement the creamy seafood flavors perfectly.
How should the casserole be served for best presentation?
Serve warm in shallow bowls, garnished with fresh parsley and lemon wedges to showcase the dish’s attractive layers.
Are there any additional serving tips?
Consider adding a cucumber and fennel salad or offering extra virgin olive oil and homemade tartar sauce for extra flavor.