Stuffed Eggplant

Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in a large shallow baking pan. Bake at 350° for 30 minutes. Scoop out eggplant pulp, leaving shell intact for stuffing. Melt butter in heavy skillet; add the green onion, parsley, then season with salt and pepper. Sauté until onion is tender. Add eggplant pulp and cook for 2 to 3 minutes longer. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake at 350° for 25 to 30 minutes. Serves 4.

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