Recipe: Eggplant Stuffed with Shrimp and Crabmeat

Eggplant Stuffed with Shrimp and Crabmeat
rec.food.cooking/David Wright/1999
Source: The Frugal Gourmet Cooks with Wine

I've made this several times over the last ten years or so. Obviously a favorite.

4 medium-size eggplants
3 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped green onion
1/4 cup chopped parsley
1/2 cup chopped green bell pepper
4 garlic cloves, crushed
1 teaspoon whole thyme
2 bay leaves, crushed
1/4 pound cured ham, diced
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco sauce, or more to taste
1 tablespoon Worcestershire sauce
2 eggs, beaten
1 cup bread crumbs
1 pound shrimp, peeled and cut into 1/2-inch pieces
2 tablespoons butter or olive oil
1/2 pound crabmeat
Grated Parmesan or Romano cheese for garnish

Cut off the stems of the eggplants and cut them in half, lengthwise. Boil in salted water until tender, about 10 minutes. Remove and drain. Scoop out most of the center of each and chop the scrapings coarse. Set aside.

In the oil, saute the yellow and green onions, parsley, green pepper, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire and eggplant scrapings. Simmer gently for 1/2 hour. Take off the burner and stir in the eggs and then the bread crumbs.

In a separate pan, saute the shrimp in 2 tablespoons butter for 2 minutes or until it changes color. Add to the eggplant mixture along with the crabmeat. Divide the mixture among the eggplant boats and sprinkle with cheese.

Place on a greased baking sheet and bake at 350 F for 30-40 minutes, or until the top is browned.

I like to serve this with steamed, julienned carrots with dill weed and or steamed asparagus, and a salad.