Seafood Eggplant Casserole

Seafood Eggplant Casserole

Seafood Eggplant Casserole

This dish came out very tasty.  Even my husband likes this one, and he’s pretty picky about seafood.   I had about 1½ cups of my Blue Crab Stuffing in my freezer and had already decided to make up a batch of my Eggplant al Pesto tonight.   Since Cajuns so often mix eggplant with seafood, I pulled the crab out to defrost, also one Swai fish filet and concocted this wonderful little casserole.    I only put the ½ c. of the spaghetti sauce in it called for in the eggplant recipe, but will add ¼ cup more next time.  Think this would be even better.  This dish is Induction friendly.  🙂

INGREDIENTS: (click links below to see those recipes)

1/3 recipe of my Blue Crab Stuffing

1 recipe of my Eggplant al Pesto

4 oz. any mild, fish filet, cut into ½” pieces (I used Swai)

¼ c. extra low-carb spaghetti sauce above what is stated in the eggplant recipe.

DIRECTIONS:  Make the crab stuffing per recipe instructions and set aside.  In a non-stick skillet, cook the eggplant in the olive oil until virtually done.  Add the cut up fish and continue to saute just until fish is opaque.  Remove from heat.  Preheat oven to 350º.    Pour eggplant-fish mixture into a lightly oiled casserole dish.  Evenly spread the crab stuffing on top.  Dot with the ½ c. + ¼ c. extra spaghetti sauce.  Dot with the 1 T. pesto sauce in that recipe.  Sprinkle on the Parmesan and finally the grated mozzarella shown in that recipe.   Bake at 350º for about 20 minutes or until bubbly.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

522 calories

39 g fat

11.1 g  carbs, 4.7 g  fiber, 6.4 g  NET CARBS

33.3 g  protein

166 mg sodium

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