Recipe ingredients
- 4 medium eggplants
- 1 cup onions, chopped
- 1 cup green onions, chopped
- 4 cloves garlic, chopped
- 1 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 2 bay leaves
- 1 teaspoon thyme
- 4 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons bacon grease
- 1 1/2 pounds raw shrimp, peeled
- 1/2 cup (1 stick) butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Louisiana hot sauce
- 1 cup seasoned Italian bread crumbs
- 2 eggs, beaten
- 1/2 cup parsley, chopped
- 1 pound lump crabmeat
- 3 tablespoons lemon juice
- 8 tablespoons Romano cheese, grated
- 1 cup sharp Cheddar cheese, grated
Recipe method
- Cut eggplants in half lengthwise and boil in salted water for about 10 minutes or until tender.
- Scoop out insides and chop finely.
- Place eggplant shells in a shallow baking dish.
- Saute onions, green onions, garlic, bell pepper, celery, bay leaves, thyme, salt and pepper in bacon grease for about 15 to 20 minutes.
- Add chopped eggplant and cook covered for about 30 minutes.
- In a separate skillet, saute shrimp in butter until they turn pink, about 2 minutes, then add to eggplant mixture.
- Add Worcestershire sauce, hot sauce, bread crumbs and eggs to eggplant mixture.
- Stir in parsley and lemon juice. Add cheese. Gently fold in crabmeat.
- Fill eggplant shells with mixture.
- Bake uncovered at 350 degrees F until hot and browned, about 30 minutes.
Other sea recipes:
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