Stuffed Baked Eggplant

• 2 firm eggplants
• 4 Tbsp. shallots, finely chopped
• 1 Tbsp. chopped parsley
• 1 stick butter
• 1 c. cooked shrimp
• 1 c. lump crab meat
• salt and pepper to taste
• 1 c. Parmesan cheese, finely grated
• 1/4 c. bread crumbs

1. Cut eggplants in half and place in the oven at 375u0b0 in a pan with a cup of water in the bottom to steam the eggplant.
2. Cook until tender, about 30 minutes.
3. Carefully remove the pulp with a spoon so that you do not break the skin.
4. Brown shallots and parsley in butter over low heat.
5. Add shrimp, crab meat and the eggplant pulp.
6. Season with salt and pepper.
7. Stir together and cook for 5 minutes.
8. Fill the shells.
9. Sprinkle cheese and bread crumbs over the top of each eggplant.
10. Bake at 350u0b0 until tops are browned.
11. Serves 4.

eggplants, shallots, parsley, butter, shrimp, lump crab meat, salt, parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101131 (may not work)