Stuffed Eggplant

• 2 Tbsp. butter
• 1 white onion, chopped
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1/2 lb. ham, diced
• 2 eggplants
• 1 c. cracker crumbs
• 1/4 c. Parmesan cheese, grated
• 1/2 lb. fresh lump crabmeat

1. Preheat oven to 350u0b0.
2. Melt butter in a skillet and saute onion, bell pepper, celery, garlic and ham for 10 minutes.
3. Cut the eggplants into quarters and boil for 30 minutes.
4. Scoop out the pulp and blend it well with the sauteed mixture.
5. Fold in cracker crumbs, cheese (reserving a little cracker crumbs and cheese for the top) and crabmeat.
6. Add salt and pepper to taste and fill the eggplant shells with mixture.
7. Sprinkle with reserved cheese and crumbs.
8. Bake until brown.
9. Serves 8.

butter, white onion, bell pepper, celery, garlic, ham, eggplants, cracker crumbs, parmesan cheese, fresh lump crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867587 (may not work)