Seafood-Stuffed Eggplant

Ingredients

• 6 medium eggplants
• 1 pound small shrimp
• 1 pound white lump crab meat
• 4 bell peppers
• 4 medium onions
• ½ C parsley
• 3 cloves garlic
• Salt and pepper to taste
• ½ C celery
• Bread crumbs

Directions

1. Prep Eggplant: Boil whole eggplants in a large pot of water until soft. Remove, halve lengthwise, and scoop out the flesh. Reserve shells and meat.
2. Sauté Base: Heat olive oil and butter in a pan over medium heat. Add bell peppers, onions, celery, and garlic. Cook until softened.
3. Cook Filling: Add eggplant flesh and simmer until most moisture is reduced.
4. Add Shrimp: Stir in shrimp and simmer for 20 minutes.
5. Mix: Transfer mixture to a bowl. Fold in crab meat and parsley. Let cool slightly, then mix in enough bread crumbs to hold together for stuffing.
6. Prepare & Bake: Fill eggplant shells with the mixture. Top with bread crumbs, paprika, and small pieces of butter Bake at 350°F until browned.

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