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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Seafood Stuffed Eggplant Recipe

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This recipe for Seafood Stuffed Eggplant is from Family, Friends and Neighbors Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggplants, halved lengthwise
1 medium onion, diced
1 bell pepper, diced
1 stalk celery, diced
2 cloves garlic, minced
1 lb medium shrimp, peeled
1/2 pound crab meat
1/2 cup bread crumbs (I use the Vigo seasoned bread crumbs)
Dash worcestershire
Cajun seasoning such as Slap Ya Mama
Oregano
Basil
2-3 tbsp olive oil, divided

Approx 2 tbsp parmesan cheese
Directions:
Directions:
1. Preheat the oven to 400 degrees. Rub or spray the flesh side of the eggplants with olive oil Place flesh side down on a baking sheet and bake for about 30 minutes until soft and almost collapsing. Once cooked, scrape the flesh from the skins, chop and set aside.

2. Saute the onion, bell pepper, celery and garlic in olive oil until softened. Add the shrimp and cook for about 5 more minutes just until pink. Turn the burner off and add breadcrumbs, eggplant and seasonings. Fold in crab meat.

3. Spoon the eggplant mixture back into the skins and place on a baking sheet. Sprinkle parmesan cheese on top. Bake at 400 degrees for 20 minutes or until golden brown. If the skins tear, you can just put mixture in a baking dish and discard the skins.

 

 

 

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