Serves people

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Stuffed Flounder with Eggplant


  • 1 large eggplant, peeled and cut into half-inch dice
  • 1 red bell pepper, chopped coarsely
  • 2 ribs celery, chopped
  • 1 onions, chopped
  • 1 cup white wine
  • 1 cup shrimp stock
  • 1 sprig fresh thyme leaves
  • 4 leaves fresh basil, chopped
  • 1/2 tsp. dried oregano
  • 1 lb. white crabmeat
  • 2 sticks butter
  • 1 1/2 cups flour
  • 1 3/4 cups milk, heated
  • 4 flounder (or trout or snapper) fillets, about 8 oz. each
  • Salt
  • Black pepper
  • Bread crumbs


Sprinkle the eggplant with a lot of salt and allow to drain inside a colander in the sink for fifteen minutes. Rinse the salt off and drain.

Combine the eggplant, red bell pepper, celery, wine, stock, thyme, basil, and oregano in a skillet. Cook over medium high heat until the vegetables begin to soften, then remove from the heat. Add the crabmeat and mix lightly.

In a separate saucepan, heat the butter with the flour and stir to make a light roux. Add the hot milk and whisk to make a fluffy béchamel sauce.

Fold the eggplant-and-crabmeat mixture into the béchamel. Add salt and pepper to taste.

Cut a wide slit in the top of the fish fillets and top them with the stuffing. Sprinkle salt, pepper, and bread crumbs lightly over the top. Place the fillets in a pan, douse with a little white wine, and bake in the 400-degree oven for 8-10 minutes.