Crab Stuffed Eggplant Recipe

Name: Crab Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggplant; 4 Tbsp. olive oil; 1/2 c. onion, finely chopped; 1 Tbsp. parsley flakes; 1/2 tsp. salt and pepper; 1 tsp. garlic, minced; 1/2 c. grated Romano cheese (optional); 6 oz. crabmeat, mixed with 1 Tbsp. lemon juice; 1 tsp. oregano; 1 tsp. basil; 1/2 c. bread crumbs; 8 thick slices tomato; olive oil

Servings: persons

4 small eggplant
4 Tbsp. olive oil
1/2 c. onion, finely chopped
1 Tbsp. parsley flakes
1/2 tsp. salt and pepper
1 tsp. garlic, minced
1/2 c. grated Romano cheese (optional)
6 oz. crabmeat, mixed with 1 Tbsp. lemon juice
1 tsp. oregano
1 tsp. basil
1/2 c. bread crumbs
8 thick slices tomato
olive oil

1
Cut eggplant in half lengthwise. Scoop out pulp, leaving a shell 1/2-inch thick. Chop eggplant in 1-inch cubes.
2
Heat oil in a large skillet. Saute eggplant, onion and garlic in oil until onion is soft.
3
Stir in parsley, cheese and crab.
4
Mix well. Stuff shells with mixture. Sprinkle with bread crumbs.
5
Place one slice of tomato on each eggplant.
6
Sprinkle with about 1/2 teaspoon olive oil, then sprinkle with basil and oregano evenly over the tomato slices.
7
Bake at 350u00b0 for 20 to 25 minutes.
8
This can be a meal in itself if served with a hearty salad and crusty bread or can accompany a simple broiled chicken nicely, too. Serves 8.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small eggplant, 4 Tbsp. olive oil, 1/2 c. onion, finely chopped, 1 Tbsp. parsley flakes, and more.

Yes, Crab Stuffed Eggplant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Stuffed Eggplant

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