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Stuffed Eggplant á la Lou Pember




Source of Recipe


Buddy Cookbook


List of Ingredients




2 large eggplants
olive oil
6 tablespoons butter
1 cup chopped green onion
chopped parsley
salt and pepper to taste
1 pound lump crab meat
bread crumbs
grated Parmesan cheese

Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in roasting pan. Bake 30 minutes at 350°F. Scrape pulp from the skin, leaving a shell with skin intact. Melt butter in heavy skillet and sauté in it the onion and a generous amount of parsley. Season mixture with salt and pepper and allow to simmer a few minutes. Add eggplant pulp and cook a few more minutes. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake in 350°F oven for 30 minutes. Serves 4.


Recipe