Seafood Eggplant Casserole


1tsp olive oil
1/2 med onion diced
1 tsp garlic chopped
3/4-1 lb fresh eggplant chopped 1" squares
1can Rotel tomatoes
4oz cream cheese
1 can cream of mushroom
1tsp basil leaves
1/2tsp oregano
1/4tsp ground black pepper
Cayenne pepper to taste
1/2 cup half and half
1/2 cup shredded mozzarella cheese
1/4 cup cheddar cheese
1/2 lb med raw shrimp
1/2 lb crab meat
1/2 cup pasta shells cooked according to directions


Sauté onions in olive oil over medium heat. Add garlic diced eggplant, sauté until eggplant is tender, stirring often.

Stir in Rotel tomatoes, cream cheese, and cream of mushroom. Add basil, oregano, black pepper, and cayenne pepper.

Stir in half and half. Simmer 15-20 min until sauce thickens. Add shrimp and crab meat. Simmer another 5 min.

Pour into greased casserole dish add cooked pasta shells. Cover with cheeses and place in 300 degree oven for 7 min or until cheese bubbles along edges.