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.