Recipe: Bon Ton Restaurant Stuffed Eggplant (using shrimp and crab)

STUFFED EGGPLANT

6 medium eggplants
4 bell peppers, chopped
4 medium onions, chopped
1/2 cup chopped celery
3 cloves garlic, minced
Oil
1 pound small shrimp
1 pound white lump crab meat (cooked)
1/2 cup chopped fresh parsley
Salt and pepper to taste
Bread crumbs
Paprika (for garnish)
Oil or melted butter (for top)

Boil eggplants until soft, then dig out meat. Save eggplant shells.

Meanwhile, fry peppers, onion, celery, and garlic in oil until limp. Add eggplant meat. Let simmer on medium heat till most water is cooked out. Add shrimp. Cook for another 20 minutes.

Put shrimp mixture a bowl and fold in crab meat and parsley. Let cool a little, then add enough bread crumbs to be firm enough to stuff the eggplant shells. Sprinkle a little bread crumbs on top and paprika. Then sprinkle a little oil or melted butter on top.

Bake at 350 degrees F until hot and browned.

Makes 12 servings
Adapted from source: the Bon Ton Restaurant
From: Vicki,La - 08-09-97