Name: Gulf Coast Eggplant with Crab
Ingredients: 3 sm Or 2 medium eggplants; 4 tb Butter; divided; 2 lg Cloves garlic; crushed; 1 c Chopped green onion; 1 c Sliced celery; 1/2 c Finely chopped red bell pepper; 1/2 c Chopped parsley; 1 c Soft French bread crumbs; divided (up to 1-1/2); 2 ts Chopped fresh thyme; 1 ts Chopped fresh rosemary; 1 tb Chopped fresh oregano; 1 tb Chopped fresh basil; 2 Eggs; beaten slightly; 1 ts Salt; 1/2 ts Pepper; 1/2 ts Tabasco pepper sauce; 1 lb Crabmeat (or 1 pound chopped, cooked shrimp); 1 lg Lemon; juiced; 1/2 c Freshly grated Romano or Parmesan cheese; Chopped parsley

The neglected heart will soon be a heart overrun with worldly thoughts; the neglected life will soon become a moral chaos; the church that is not jealously protected by mighty intercession and sacrificial labors will before long become the abode of every evil bird and the hiding place for unsuspected corruption. The creeping wilderness will soon take over that church that trusts in its own strength and forgets to watch and pray.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy	French		1	Servings

INGREDIENTS

3	sm	Or 2 medium eggplants
4	tb	Butter; divided
2	lg	Cloves garlic; crushed
1	c	Chopped green onion
1	c	Sliced celery
1/2	c	Finely chopped red bell pepper
1/2	c	Chopped parsley
1	c	Soft French bread crumbs; divided (up to 1-1/2)
2	ts	Chopped fresh thyme
1	ts	Chopped fresh rosemary
1	tb	Chopped fresh oregano
1	tb	Chopped fresh basil
2		Eggs; beaten slightly
1	ts	Salt
1/2	ts	Pepper
1/2	ts	Tabasco pepper sauce
1	lb	Crabmeat (or 1 pound chopped, cooked shrimp)
1	lg	Lemon; juiced
1/2	c	Freshly grated Romano or Parmesan cheese
		Chopped parsley

INSTRUCTIONS

Wash and dry eggplants. Preheat oven to 350 degrees; place eggplants on a
baking pan, and bake about 35 or 40 minutes or just until tender. Remove
from oven, cut in half lengthwise, and cool. With a spoon or sharp knife,
scoop out pulp, leaving a 1/2 inch shell. Chop or mash pulp.
While eggplants are baking, saute garlic, green onion, celery and bell
pepper in 2 tablespoons butter until soft but not browned. Remove from heat
and combine with eggplant pulp and all reamining ingredients except 1/2 cup
bread crumbs, remaining butter and cheese. Mix lightly and taste to correct
seasonings.
Spoon filling loosely into reserved eggplant shells. Top with remaining
bread crumbs and dot with remaining butter.
Arrange filled shells on an oiled shallow pan; do not crowd. Put in
preheated 350 degree oven and bake about 20 to 25 minutes or until hot and
lightly browned. During the last 5 to 6 minutes of cooking, sprinkle with
cheese. Served garnished with chopped parsley.
Note: This filling can also be baked in a buttered casserole dish instead
of eggplant shells.
Posted to Bakery-Shoppe Digest V1 #230 by Becky Kivak
<bkivak@bellsouth.net> on Sep 11, 1997

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