12 Stuffed Eggplant (Halves)
6 medium eggplants
1 pound small shrimp
1 pound white lump crab meat
4 bell peppers
4 medium onions
1/2 cup parsley
3 pods garlic
salt and pepper to taste
1/2 cup celery
bread crumbs
Boil eggplants until soft; then dig out meat. Save eggplant shells. While you
are doing this, fry bell peppers, onion, celery, and garlic together until limp,
then add eggplant meat. Let smother on medium fire till most water is cooked
out, then add shrimp. Cook for another 20 minutes, then put all of this in
another bowl and fold in crab meat and parsley. Let cool a little, and add
enough bread crumbs to be firm enough to stuff shells. Sprinkle a little bread
crumbs on top and paprika. Then sprinkle a little oil or oleo on top. Bake till
done or brown in 350F oven.