Stuffed Baked Eggplant

1. 1

   Cut eggplants in half and place in the oven at 375u00b0 in a pan with a cup of water in the bottom to steam the eggplant.

2. 2

   Cook until tender, about 30 minutes.

3. 3

   Carefully remove the pulp with a spoon so that you do not break the skin.

4. 4

   Brown shallots and parsley in butter over low heat.

5. 5

   Add shrimp, crab meat and the eggplant pulp.

6. 6

   Season with salt and pepper.

7. 7

   Stir together and cook for 5 minutes.

8. 8

   Fill the shells.

9. 9

   Sprinkle cheese and bread crumbs over the top of each eggplant.

10. 10

    Bake at 350u00b0 until tops are browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.