1 lg. eggplant
1/4 c. water
3 green onions, chopped
2 tbsp. parsley, chopped
5 tbsp. butter
2 drops hot red pepper sauce
2 dashes seasoning powder
2 tsp. Vermouth
Salt & pepper to taste
1/2 lb. crabmeat
1/2 lb. boiled, peeled & chopped shrimp
1/3 c. bread crumbs
1/3 c. grated Parmesan cheese

Cut eggplant in half lengthwise and slash surface. Place in open pan with 1/4 cup water (to steam) and bake in 350 degree oven for 20 minutes or until tender. Remove pulp and set aside. Saute green onions and parsley in butter; season with hot sauce, seasoning powder and Vermouth. Salt and pepper to taste. Continue cooking until onions are tender. Add pulp from eggplant, crabmeat and shrimp. Mix and heat thoroughly. Remove from heat and stuff shells. Sprinkle tops with bread crumbs and cheese. Bake in 350 degree oven until tops brown. Serves 2.