Shelly's Recipe

CRAB STUFFED EGGPLANT

Category: Eggplant

2 large eggplants
Olive oil
4 tbsp butter
1 cup chopped green onion
3 to 4 tbsp chopped parsley
Salt and pepper to taste
1 lb lump crab meat
Fine dry seasoned bread crumbs
Grated Parmesan cheese

Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in a large shallow baking pan. Bake at 350 for 30 minutes. Scoop out eggplant pulp, leaving shell intact for stuffing. Melt butter in heavy skillet; add the green onion, parsley, then season with salt and pepper. Saute until onion is tender. Add eggplant pulp and cook for 2 to 3 minutes longer. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake for 25 to 30 minutes. Serves 4.