Eggplant Stuffed with Crab

Sometimes I also add half a can of Campbell's Cream of Celery soup, half and half or whipping cream after adding the crab meat. Simmer ten minutes. Also, add a little Paul Prudhomme's Seafood Seasoning and/or Zatarain's Creole Seasoning. Then fill the shells and bake. You'll have more stuff than the shells can hold. Just eat it!

Ingredients

• 2 large eggplants
• 1 lb crab meat
• 1 yellow onion
• 1 small bunch of parsley
• grated Parmesan cheese
• bread crumbs
• olive oil
• butter

Instructions

1. Cut eggplants in half - lengthwise.
2. Coat the cut surface of eggplant with olive oil and place skin side up on roasting pan.
3. Bake for 30 minutes at 350°F.
4. When cooked, scrape pulp from the eggplant. Leave a little pulp with skin intact.
5. Sauté onions and parsley in butter.
6. Add eggplant pulp and simmer five minutes.
7. Add crabmeat.
8. Stuff mixture in eggplant shells.
9. Cover with bread crumbs and Parmesan cheese.
10. Bake at 350°F for 30 minutes.