4 servings

Seafood-Stuffed Eggplant


2 medium-sized eggplants
½ cup finely chopped onions
½ cup finely chopped celery
4 cloves garlic, minced
1 lb. shrimp, peeled and deveined, seasoned with Cajun seasoning
4 tablespoons butter
Green onions and parsley to taste
3 slices bread
2 eggs, slightly beaten
½ lb. crabmeat
Seasoned breadcrumbs


Cut each eggplant lengthwise into two equal parts. Remove middle and chop up.

In heavy-bottomed pot, smother down eggplant, onions, celery, garlic and seasoned shrimp in butter until done.

Put bread and eggs in a bowl to soak. When completed soaked, mix well with smothered eggplant mixture, crabmeat, parsley and green onions. Season to taste.

Meanwhile, boil eggplant shells for 10 minutes or until tender. Remove from water immediately and drain. Stuff with mixture. Top with seasoned breadcrumbs and pat of butter.

Bake 15 to 20 minutes at 350 degrees.