Name: Stuffed Baked Eggplant a la New Orleans
Ingredients: 4 md Eggplants; 3 tb Extra-virgin olive oil; 1 c Onion; chopped; 1 c Green onions; chopped; 1/4 c Fresh parsley; chopped; 1/2 c Green bell pepper; chopped; 4 Garlic cloves; crushed; 1 ts Thyme; whole; 2 Bay leaves; crushed; 4 oz Cured ham; diced; 2 ts Salt; or to taste; 1/4 ts Freshly-ground black pepper; or to taste; 1/2 ts Tabasco sauce; or more to taste; 1 tb Worcestershire sauce; 2 lg Eggs; beaten; 1 c Bread crumbs; 1 lb Shrimp; peeled, and; Cut into 1/2" pieces; 2 tb Butter; 1/2 lb Crabmeat; Parmesan or Romano cheese; for garnish

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy	New Orleans	Frugal03	6	servings

INGREDIENTS

4	md	Eggplants
3	tb	Extra-virgin olive oil
1	c	Onion; chopped
1	c	Green onions; chopped
1/4	c	Fresh parsley; chopped
1/2	c	Green bell pepper; chopped
4		Garlic cloves; crushed
1	ts	Thyme; whole
2		Bay leaves; crushed
4	oz	Cured ham; diced
2	ts	Salt; or to taste
1/4	ts	Freshly-ground black pepper; or to taste
1/2	ts	Tabasco sauce; or more to taste
1	tb	Worcestershire sauce
2	lg	Eggs; beaten
1	c	Bread crumbs
1	lb	Shrimp; peeled, and
		Cut into 1/2" pieces
2	tb	Butter
1/2	lb	Crabmeat
		Parmesan or Romano cheese; for garnish

INSTRUCTIONS

Cut the stems off the eggplant and cut them in half lengthwise. Boil in
salted water until tender, about 10 minutes. Remove and drain. Scoop out
most of the center of each and coarsely chop the scrapings. Set aside. In
the oil saute the yellow and green onions, parsley, green peppers, garlic,
thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire and chopped
eggplant scrapings. Simmer gently for 30 minutes. Take off burner and stir
in the eggs and then the bread crumbs. In a separate pan saute the shrimp
in 2 tablespoons of butter for 2 minutes or until it changes color. Add the
eggplant mixture along with the crabmeat. Divide the mixture among the
eggplant boats and sprinkle with the cheese. Place on a greased baking
sheet and bake at 350 degrees for 30 to 40 minutes or until the top is
browned.
Comments: This dish is costly because of the crab and the shrimp, but you
do get six servings out of this recipe.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-09-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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