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Stuffed Eggplant


This stuffed eggplant makes a nice brunch or lunch dish.


  • 2 large eggplants
  • olive oil
  • 4 tablespoons butter
  • 1 cup chopped green onion
  • 3 to 4 tablespoons chopped parsley
  • salt and pepper to taste
  • 1 pound lump crab meat
  • fine dry seasoned bread crumbs
  • grated Parmesan cheese


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.

More Eggplant Recipes
Cheese Filled Eggplant With Tomato Pepper Sauce
Eggplant Scallop Recipe
Roasted Eggplant and Tomatoes With Parmesan Cheese
Fried Eggplant Strips
Eggplant Parmesan

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