Stuffed Eggplant

Scroll down to see more eggplant recipes.

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.

More Eggplant Recipes
Stuffed Eggplant Recipe
Eggplant Patties
Eggplant Casserole with Cheddar Cheese
Eggplant Lasagna Recipe
Creole Eggplant
Eggplant Casserole II
Eggplant Patties
Eggplant Sandwich with Mozzarella
Eggplant Lasagna II
Eggplant Lasagna III
Moussaka
Zesty Fried Eggplant
Eggplant Parmesan Recipe
Deep Fried Eggplant
Fried Eggplant Strips
Grilled Japanese Eggplant
Light Eggplant Parmesan
Eggplant Parmesan Recipe with Herb Tomato Sauce
Eggplant Parmesan Stuffed
Ratatouille
Eggplant Parmesan
Eggplant Delight Casserole
Eggplant Casserole
Stuffed Eggplant Creole
Eggplant Casserole
Fried Eggplant
Eggplant Fritters
Fried Eggplant Parmesan Recipe
Pasta with Eggplant and Parmesan

Side Dish Casseroles
Vegetable Dishes
Eggplant Cooking and Recipes


Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter