Crab Stuffed Eggplant Royale

• 3 eggplants, medium size, whole
• 1/2 lb medium shrimp, peeled and deveined
• 2 medium onions, finely chopped
• 1 stalk celery, finely chopped
• 2 bell peppers, chopped
• salt and pepper, to taste
• 1/2 cup breadcrumbs
• 1/2 lb lump crabmeat
• 1/4 lb butter
• 1/4 cup parsley, chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon paprika
• 2 teaspoons olive oil

1. Place whole eggplants in a large pot with enough water to cover the whole eggplants, and simmer until they are soft.
2. When soft, remove from heat and cool in cool water.
3. When cool, cut the eggplants in half and scrape the eggplant out.
4. Be careful not to tear the skin.
5. Saute the onions, celery and bell peppers in butter until soft.
6. Add the eggplant meat that you scraped out and cook until all the liquid has evaporated.
7. Add shrimp and cook for about 5 minutes.
8. Remove from heat and fold in crab meat, parsley and enough breadcrumbs to give the mixture consistency.
9. Fill the empty shells with the mixture and lightly spread breadcrumbs on top.
10. Sprinkle the olive oil on top of each eggplant half and sprinkle with paprika.
11. Bake in a 350 degree F oven for about 25 minutes.

eggplants, shrimp, onions, celery, bell peppers, salt, breadcrumbs, lump crabmeat, butter, parsley, garlic, paprika, olive oil

Taken from www.food.com/recipe/crab-stuffed-eggplant-royale-372144 (may not work)