2 firm eggplants
1 tbsp. chopped parsley
Salt and pepper to taste
1 c. cooked shrimp
1/4 c. bread crumbs
1 stick butter
4 tbsp. shallots, chopped very fine
1 c. finely grated Parmesan cheese
1 c. lump crabmeat

Cut the eggplants in half and place in the oven in a pan that has about a cup of water in the bottom to steam the eggplant. Bake until tender, scoop out the center of the eggplant, leaving the shell for stuffing. Brown shallots and parsley in butter over a low flame. Add shrimp, crabmeat, the pulp of the eggplant. Season with salt and pepper. Stir together and cook for five minutes. Fill the shells. Then sprinkle with cheese and bread crumbs. Bake in a 350 degree oven until it is browned. Serves 4.