Blanche Francis's Eggplant Casserole

• 4 medium eggplants, about 6 pounds
• 2 tablespoons vegetable oil
• 2 red bell peppers, diced
• 4 medium yellow onions, minced
• 1/2 cup celery, chopped
• 3 cloves garlic, chopped fine
• 1 pound medium shrimps, peeled, deveined and cut in half lengthwise
• 1 pound white lump crab meat
• 1/2 cup parsley, chopped
• 23 cup plain bread crumbs and 1/3 cup for dusting
• Salt and pepper to taste
• 1 teaspoon paprika
• 3 tablespoons butter, cut in 1/4-inch cubes

1. Boil eggplants until soft, 10 minutes or less depending on size.
2. Cut in half lengthwise, place flat side down and scrape the skins off with a knife.
3. Chop the meat into 1-inch chunks and drain in a colander.
4. Preheat oven to 350 degrees.
5. Heat oil in a pan and saute peppers, onions, celery and garlic together in oil until limp.
6. Add eggplants.
7. Cook over medium heat until most of the moisture is gone.
8. Add shrimps, cook another 10 minutes and remove to a large bowl.
9. Fold in crab meat and parsley, cool briefly and fold in 2/3 cup bread crumbs, salt and pepper.
10. Spread the mixture in an 8-by-14 dish and cover with the remaining bread crumbs and the paprika.
11. Dot with butter cubes.
12. Bake 80 minutes, or until brown.
13. Serve hot or at room temperature.

eggplants, vegetable oil, red bell peppers, yellow onions, celery, garlic, shrimps, white lump crab meat, parsley, bread crumbs, salt, paprika, butter

Taken from cooking.nytimes.com/recipes/222 (may not work)