Eggplant Stuffed with Oysters

• 2 large eggplant split lengthwise
• 2 jars oysters
• 3 tablespoons olive oil
• 1 1/2 cups onions diced
• 2 large garlic cloves
• 1/2 teaspoon herbes de provence
• 1/2 teaspoon seafood seasoning
• 2 tablespoons white wine dry
• 1 cup bread crumbs fresh
• 1 tablespoon chives minced
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated

1. Bake the eggplant halves in a 400F (200C) oven until just tender.
2. Scrape out the pulp, leaving a shell about 1/2 inch thick attached to the skin.
3. Discard any big clumps of seeds and chop the pulp coarsely.
4. Drain the oysters, reserving the liquor.
5. Chop oysters into bite-sized pieces.
6. Heat the oil in a skillet; add the onion and garlic and cook until the onion softens.
7. Add the herbs and seasoning mix, then stir in the oyster liquor and wine.
8. Reduce slightly, then stir in the eggplant pulp, bread crumbs, oysters and chives.
9. Cook for 1 minute, then taste for seasoning and adjust to taste.
10. Spread the mixture evenly in the eggplant shells and top with Parmesan.
11. Return to the oven and bake until nicely browned.

lengthwise, oysters, olive oil, onions, garlic, seafood seasoning, white wine, bread crumbs fresh, chives, parmesan

Taken from recipeland.com/recipe/v/eggplant-stuffed-oysters-45228 (may not work)