-
1
Preheat broiler.
-
2
Arrange eggplants on large baking sheet.
-
3
Pierce with fork.
-
4
Broil 4 minutes per side.
-
5
Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact.
-
6
Place eggplant pulp in heavy medium saucepan.
-
7
Pour 2 cups water over.
-
8
Add 1 teaspoon salt.
-
9
Bring to boil.
-
10
Reduce heat, cover and simmer 15 minutes.
-
11
Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes.
-
12
Remove from heat.
-
13
Preheat oven to 375F.
-
14
Brush eggplant shells with 1 tablespoon oil.
-
15
Bake until shells are tender but still hold shape, about 20 minutes.
-
16
Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat.
-
17
Add onions; saute until tender, about 5 minutes.
-
18
Add boiled eggplant, shrimp and cayenne; saute until shrimp are cooked through, about 4 minutes.
-
19
Remove from heat.
-
20
Stir in 1 cup breadcrumbs and crabmeat.
-
21
Season with salt and pepper.
-
22
Fill eggplant shells with seafood mixture.
-
23
(Can be prepared 1 day ahead; refrigerate.)
-
24
Preheat oven to 375F.
-
25
Sprinkle stuffing with remaining 2 tablespoons breadcrumbs.
-
26
Bake stuffed eggplants until heated through, about 30 minutes.
-
27
Let stand 5 minutes.
-
28
Serve hot.
