Seafood-Stuffed Eggplant

• 4 medium eggplants (about 1 pound each), split lengthwise
• 2 cups water
• 1 teaspoon salt
• 4 tablespoons vegetable oil
• 2 onions, chopped (about 2 cups)
• 1 pound uncooked large shrimp, peeled, deveined, coarsely chopped
• 1/4 teaspoon cayenne pepper
• 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
• 1/2 pound crabmeat, drained well, picked over

1. Preheat broiler.
2. Arrange eggplants on large baking sheet.
3. Pierce with fork.
4. Broil 4 minutes per side.
5. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact.
6. Place eggplant pulp in heavy medium saucepan.
7. Pour 2 cups water over.
8. Add 1 teaspoon salt.
9. Bring to boil.
10. Reduce heat, cover and simmer 15 minutes.
11. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes.
12. Remove from heat.
13. Preheat oven to 375F.
14. Brush eggplant shells with 1 tablespoon oil.
15. Bake until shells are tender but still hold shape, about 20 minutes.
16. Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat.
17. Add onions; saute until tender, about 5 minutes.
18. Add boiled eggplant, shrimp and cayenne; saute until shrimp are cooked through, about 4 minutes.
19. Remove from heat.
20. Stir in 1 cup breadcrumbs and crabmeat.
21. Season with salt and pepper.
22. Fill eggplant shells with seafood mixture.
23. (Can be prepared 1 day ahead; refrigerate.)
24. Preheat oven to 375F.
25. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs.
26. Bake stuffed eggplants until heated through, about 30 minutes.
27. Let stand 5 minutes.
28. Serve hot.

eggplants, water, salt, vegetable oil, onions, shrimp, cayenne pepper, breadcrumbs, crabmeat

Taken from www.epicurious.com/recipes/food/views/seafood-stuffed-eggplant-1024 (may not work)