2 lg. eggplants, peeled, cut into 1 inch cubes
2 tbsp. olive or bacon drippings
1 chopped onion
1/2 c. chopped fresh parsley
1/2 c. chopped green onions
2 lb. any combination of crab, shrimp, or cubed fish
1 tsp. chopped garlic
3 lg. eggs
1 tbsp. soy sauce
Salt to taste
Louisiana hot sauce or ground cayenne pepper to taste

Preheat oven to 350 degrees. Over medium heat in a large saucepan, parboil the eggplants until soft, then drain and set aside. Heat the oil in the same saucepan over medium heat, then saute the onions, parsley, and green onions until the onions are clear. Add the seafood and garlic, cover and continue cooking for 10 minutes, stirring frequently. In a large mixing bowl, beat the eggs, then mix in soy sauce, salt and hot sauce. Mix in seafood with eggplant and turn into large casserole dish and bake 1 hour.