This is my version of the recipe my friend posted. I substituted crawfish for shrimp.
I divided the recipe into two dishes since there are only two of us. The one on the right has the cracker crumbs and was baked right away. The one on the left was covered and went into the freezer.
Eggplant, Crabmeat, & Shrimp Casserole
1 medium onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1/2 to 1 jalapeno pepper, seeded and chopped (leave out if you don’t want spicey)
1 stick butter
1/4 cup lemon juice
1 T. Worcestershire sauce
1 T. cajun seasoning (Tony Chachere’s or Ball’s)
1-1/2 sleeves Ritz crackers, crushed
1/4 c. Parmesan cheese, grated
salt to taste
3 eggs, beaten
8 oz. lump crabmean
1 pound raw shrimp, peeled and deveined
Peel the eggplant and cut into 1 inch cubes. Boil in salted water til tender, about 5 minutes. Drain in colander, then spread on paper towels to absorb excess liquid.
Melt the butter in a skillet. Saute the onion, bell pepper, celery, garlic and jalapeno pepper.
Add vegetables to the eggplant. Stir in lemon juice, Worcestershire, cajun seasoning, 1 cup cracker crumbs, Parmesan cheese, and salt. Stir in beaten eggs. Stir in seafood.
Pour into greased casserole. Top with remaining crushed Ritz crackers.
Bake at 350º for about 40 minutes.