Crab Stuffed Eggplant

• 4 small eggplant
• 4 Tbsp. olive oil
• 1/2 c. onion, finely chopped
• 1 Tbsp. parsley flakes
• 1/2 tsp. salt and pepper
• 1 tsp. garlic, minced
• 1/2 c. grated Romano cheese (optional)
• 6 oz. crabmeat, mixed with 1 Tbsp. lemon juice
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 c. bread crumbs
• 8 thick slices tomato
• olive oil

1. Cut eggplant in half lengthwise. Scoop out pulp, leaving a shell 1/2-inch thick. Chop eggplant in 1-inch cubes.
2. Heat oil in a large skillet. Saute eggplant, onion and garlic in oil until onion is soft.
3. Stir in parsley, cheese and crab.
4. Mix well. Stuff shells with mixture. Sprinkle with bread crumbs.
5. Place one slice of tomato on each eggplant.
6. Sprinkle with about 1/2 teaspoon olive oil, then sprinkle with basil and oregano evenly over the tomato slices.
7. Bake at 350u0b0 for 20 to 25 minutes.
8. This can be a meal in itself if served with a hearty salad and crusty bread or can accompany a simple broiled chicken nicely, too. Serves 8.

eggplant, olive oil, onion, parsley flakes, salt, garlic, romano cheese, crabmeat, oregano, basil, bread crumbs, tomato, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313672 (may not work)