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Eggplant And Seafood Au Gratin

Eggplant And Seafood Au Gratin

A rich, decadent seafood entree to serve at your next dinner party. Enjoy this spooned over pasta or serve it with toast points or croustades with cocktails.

  • Prep Time: 30 minutes
  • Total Time: 1 hour
  • Yield: About 8 servings


  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 medium-size eggplant (about 12 ounces), peeled and cubed
  • 1 cup chopped yellow onions
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/4 cup bleached all-purpose flour
  • 2 1/2 cups milk
  • 1/2 pound medium-size shrimp, peeled and deveined
  • 1/2 pound lump crabmeat, picked over for shells and cartilage
  • 1 dozen freshly shucked oysters, with their liquor
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped green onions or scallions (green part only)


  • In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the eggplant, onions, salt, and cayenne and cook, stirring, until the vegetables are soft, 6 to 8 minutes.

  • Add the remaining 4 tablespoons butter and the flour and cook, stirring, for 3 minutes. Stream in the milk, stirring constantly, and cook until the mixture thickens, about 4 minutes.

  • Reduce the heat to medium and add the shrimp. Simmer for 4 minutes. Remove from the heat. Add the crabmeat, oysters, cheese, and green onions and stir gently to mix. Serve hot.