Eggplants Stuffed With Crab and Shrimp

These are very labor intensive. Brenda, a friend, and I prepared these and it took us a long time because there are so many steps. However, next time I would add fresh grated Parmesan to the bread crumbs for a different intensity of flavor. I loved them, as is.

• Ready In: 2 hrs 55 mins
• Serves: 6

Ingredients

• 6  medium  size eggplants
• 4  tablespoons olive oil
• 4  green peppers, diced
• 4  medium  size onions, chopeed
• 1⁄2 cup  chopped celery
• 3  garlic cloves, chopped
• 1  lb  shelled  medium-sized shrimp
• 1  lb  white lump crabmeat, picked over
• 1⁄2 cup  chopped parsley
•  salt, to taste
•  fresh ground black pepper, to taste
•  crushed red pepper flakes, to taste
• 2  cups  fresh breadcrumbs (or more)
• 1  teaspoon paprika

Directions

1. Cut eggplants lengthwise into halves.
2. Drop into a lare kettle of boiling water and simmer until soft, but not mushy.
3. Drain, cool enough to handle, and scoop out the pulp withoput damaging the shells.
4. Set the shells aside to drain.
5. Heat 3 tablespoons of the oil in a large skillet and cook the green peppers, onions, celery and garlic in it, stirring now and then, until vegetables are limp.
6. Add the scooped out eggplant pulp, cover, and let the mixture "smother" over medium heat until most of the water has evaporated.
7. Add shrimp and cook for 20 minutes longer.
8. Transfer everything to a large bowl and fold in the crab meat and parsley.
9. Season to taste.
10. Let the stuffing cool a little, then fold in as much of the bread crumbs need to make a rather firm stuffing.
11. Fill the eggplant shells.
12. Sprinkle the rest of the crumbs on top, then sprinkle with paprika.
13. Dribble the remainder of the oil on the top.
14. Bake in preheated 350ºF oven for 30 minutes or longer, until heated through and browned on top.