4 med. eggplant
1 c. chopped onion
1 c. chopped green onions
1 c. chopped green bell pepper
1/2 c. chopped celery
2 to 3 minced garlic cloves
2 lg. bay leaves
1 tsp. thyme
4 tsp. salt
1/2 tsp. black pepper
1/4 c. bacon grease
1 1/2 lb. raw shrimp, peeled and cut in 1/2 inch dices
1/4 lb. butter
1 tbsp. Worcestershire sauce
1/2 tsp. Tabasco
5 slices white bread
2 lg. eggs
1/4 c. chopped parsley
1 lb. crabmeat
1/4 c. lemon juice

Wash eggplant, cut off stems and cut in half lengthwise. Place halves in boiling, salted water and cook until barely tender. Drain well and when cool enough to handle, scoop out inside and roughly chop the insides. Place the shells in a greased baking dish.

In a Dutch oven, saute the onions, green onions, green pepper, celery, bay leaves, thyme, salt and pepper in bacon grease until vegetables are tender, about 20 minutes. Add garlic and eggplant and cook, covered, until eggplant is thoroughly cooked, about 30 minutes, stirring occasionally. Transfer to cold bowl.

In separate skillet, melt butter and saute shrimp until they turn pink, about 2 minutes. Or use boiled shrimp. Then add to eggplant mixture.

In bowl, beat eggs, then add Worcestershire sauce, Tabasco, and bread which has been broken into pieces. Cool or eggs will scramble. Add this to eggplant mixture. Stir in the parsley, crabmeat, and lemon juice and blend well. Put mixture into eggplant shells. If desired, sprinkle with grated Parmesan cheese and bake in a 350 degree oven for 30 to 35 minutes. Let cool about 10 minutes before serving. Also good at room temperature.

Do the night before. Cool to room temperature. Refrigerate covered. Freeze and microwave.