1. Food

Stuffed Eggplant

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This stuffed eggplant makes a nice brunch or lunch dish.

Ingredients:

  • 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

Preparation:

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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Roasted Eggplant and Tomatoes With Parmesan Cheese
Fried Eggplant Strips
Eggplant Parmesan

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