| INGREDIENTS |
2 large eggplants (Aubergines)
olive oil
6 tablespoons butter
1 cup chopped green onion
chopped parsley
salt and pepper to taste
1 pound lump crab meat
bread crumbs
grated Parmesan cheese
| METHOD |
Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in roasting pan. Bake 30 minutes at 350°F. Scrape pulp from the skin, leaving a shell with skin intact.
Melt butter in heavy skillet and sauté in it the onion and a generous amount of parsley. Season mixture with salt and pepper and allow to simmer a few minutes. Add eggplant pulp and cook a few more minutes. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake in 350°F oven for 30 minutes.
