Ingredients Jump to Instructions ↓

  1. 3 smalls Or 2 medium eggplants

  2. 4 tablespoons Butter; divided

  3. 2 larges Cloves garlic; crushed

  4. 1 cup Chopped green onion

  5. 1 cup Sliced celery

  6. cup Finely chopped red bell pepper

  7. cup Chopped parsley

  8. 1 cup Soft French bread crumbs; divided (up to 1-1/2)

  9. 2 teaspoons Chopped fresh thyme

  10. 1 teaspoon Chopped fresh rosemary

  11. 1 tablespoon Chopped fresh oregano

  12. 1 tablespoon Chopped fresh basil

  13. 2 Eggs; beaten slightly

  14. 1 teaspoon Salt

  15. teaspoon Pepper

  16. teaspoon Tabasco pepper sauce

  17. 1 pounds Crabmeat (or 1 pound chopped, cooked shrimp)

  18. 1 large Lemon; juiced

  19. cup Freshly grated Romano or Parmesan cheese

  20. Chopped parsley

Instructions Jump to Ingredients ↑

  1. Wash and dry eggplants. Preheat oven to 350 degrees; place eggplants on a baking pan, and bake about 35 or 40 minutes or just until tender. Remove from oven, cut in half lengthwise, and cool. With a spoon or sharp knife, scoop out pulp, leaving a ½ inch shell. Chop or mash pulp.

  2. While eggplants are baking, saute garlic, green onion, celery and bell pepper in 2 tablespoons butter until soft but not browned. Remove from heat and combine with eggplant pulp and all reamining ingredients except ½ cup bread crumbs, remaining butter and cheese. Mix lightly and taste to correct seasonings.

  3. Spoon filling loosely into reserved eggplant shells. Top with remaining bread crumbs and dot with remaining butter.

  4. Arrange filled shells on an oiled shallow pan; do not crowd. Put in preheated 350 degree oven and bake about 20 to 25 minutes or until hot and lightly browned. During the last 5 to 6 minutes of cooking, sprinkle with cheese. Served garnished with chopped parsley.

  5. Note: This filling can also be baked in a buttered casserole dish instead of eggplant shells.

  6. Posted to Bakery-Shoppe Digest V1 #230 by Becky Kivak on Sep 11, 1997


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