Eggplant Casserole

• 3 medium eggplants
• 1 c. green onions, chopped
• 1 c. white onions, chopped
• 1 stick butter
• 1 clove garlic, pressed
• 1/2 c. parsley, chopped
• 1 tsp. thyme
• salt to taste
• red pepper to taste
• 3 eggs
• 2 c. bread crumbs, moistened
• 1 lb. boiled shrimp, peeled
• 1 lb. crabmeat
• bread crumbs

1. Peel and dice eggplants.
2. Boil in salted water until tender. Drain.
3. Saute onions, garlic and parsley in butter for about 5 minutes.
4. Add eggplant, thyme, salt and pepper.
5. Work in moistened bread and slightly beaten eggs.
6. Fold in shrimp and crabmeat. Remove from heat.
7. Place in a buttered casserole.
8. Top with bread crumbs, butter and parsley.
9. Bake at 350u0b0 for 20 to 30 minutes. Serves 6.

eggplants, green onions, white onions, butter, clove garlic, parsley, thyme, salt, red pepper, eggs, bread crumbs, shrimp, crabmeat, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328544 (may not work)