Title: Seafood Stuffed Eggplant
Categories: Entree Seafood Vegetable Southern
Yield: 2 Servings

1	lg	Eggplant
1	md	Onion; chopped
1/4	c	Parsley, fresh; chopped
1/4	c	Green pepper; chopped
2		Garlic cloves; chopped fine
3	tb	Bacon drippings
4	sl	Bread
1	c	Shrimp; cook, peel, devein
1	cn	Oysters, smoked; 3.66oz
1/2	ts	Salt
1/8	ts	Pepper
1	cn	Crabmeat; 6-1/2oz drained and flaked; opt.
2	tb	Breadcrumbs, dry
2	tb	Cheese, Parmesan; grated

Cut eggplant in half lengthwise. Carefully scoop out pulp, leaving shells intact; chop pulp. Cook pulp in a small amount of boiling salted water until tender; drain well.

Saute onion, parsley, green pepper, and garlic in bacon drippings until tender. Remove from heat; add eggplant, mixing well.

Soak bread in water; squeeze out any excess. Add bread to eggplant mixture, along with shrimp, oysters, salt, and pepper; stir in crabmeat, if desired.

Spoon stuffing evenly into eggplant shells. Combine breadcrumbs and cheese; sprinkle over top. Place eggplant in a shallow pan; pour 1/4" hot wate rinto pan. Bake at 350 degrees for 30 minutes or until shells are tender.

SOURCE: Southern Living Magazine, September, 1979. Typed for you by Nancy Coleman.

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