INGREDIENTS

INSTRUCTIONS

Creole-style seafood seasoning blends are sold in most markets; you
can use a mixture of salt and red, white and black peppers.
Chesapeakestyle seasonings, such as Old Bay, are another option.  Bake
the eggplant halves in a 400F oven until just tender.  Scrape  out the
pulp, leaving a shell about 1/2 inch thick attached to the  skin.
Discard any big clumps of seeds and chop the pulp coarsely.  Drain the
oysters, reserving the liquor.  Chop oysters into  bite-sized pieces.
Heat the oil in a skillet; add the onion and garlic and cook until the
onion softens.  Add the herbs and seasoning mix, then stir in the
oyster liquor and wine.  Reduce slightly, then stir in the eggplant
pulp, bread crumbs, oysters and chives.  Cook for 1 minute, then  taste
for seasoning and adjust to taste.  Spread the mixture evenly  in the
eggplant shells and top with Parmesan.  Return to the oven and  bake
until nicely browned.  Serves 4.  PER SERVING:  320 calories, 17 g
protein, 30 g carbohydrate, 15 g fat  (3 g saturated), 66 mg
cholesterol, 416 mg sodium, 7 g fiber.  Bay Area resident Jay Harlow is
the author of "Jay Harlow's Beer  Cuisine " (Harlow & Ratner) and
"Shrimp" (Chronicle Books).  From the San Francisco Chronicle, 2/17/93.
Posted by Stephen Ceideberg; February 23 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 5.5mg
Sodium: 98.6mg
Potassium: 103mg
Carbohydrates: 6.1g
Fiber: 1g
Sugar: 2.7g
Protein: 3.1g