Stuffed Eggplant Halves

• 6 medium eggplant
• 1 lb. small crawfish tails or shrimp
• 1 lb. crabmeat
• 4 bell peppers, chopped
• 4 medium onions, chopped
• 1/2 c. parsley
• 3 pods garlic, minced
• 3 ribs celery, chopped
• salt and pepper to taste
• bread crumbs, seasoned

1. Boil eggplant until soft, about 15 minutes.
2. Scoop out eggplant meat and dice.
3. Saute bell pepper, celery, onion and garlic until limp.
4. Add eggplant meat and smother on medium heat until most of the water is cooked out.
5. Add crawfish and cook 20 minutes.
6. Remove from heat and put in a bowl.
7. Fold in crabmeat and parsley.
8. Let cook for a little while and add enough bread crumbs to be firm enough to stuff eggplant.
9. Sprinkle bread crumbs, paprika and Parmesan cheese.
10. Dot with butter.
11. Bake at 350u0b0 until done, about 20 to 30 minutes.

eggplant, crawfish tails, crabmeat, bell peppers, onions, parsley, garlic, celery, salt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101545 (may not work)