2 med. sized eggplants
1 lb. steamed shrimp (spicy) or 2 cans med. shrimp
1 lg. bell pepper, diced med.
1 lg. bunch green onions, diced
2 sprigs parsley, diced
1 stick butter
1 tsp. accent
2 eggs
2 c. water
2 boxes Stove Top stuffing (1 cornbread, 1 chicken)
1 lb. lump crab meat
1 lg. onion, diced med.
1 celery heart, diced med.
1 tbsp. diced garlic
1 tsp. sage
1 tsp. crushed red pepper
Cracker crumbs, butter & paprika for garnish

Wash eggplants. Cut off stems. Boil in plain water until the eggplants look wilted, about 45 minutes. Remove with slotted spoon, place in pan or on plate and peel with fork. Do not remove seeds. Cut up with knife and fork.

While eggplants are boiling, melt butter and saute vegetables. Add water and cook for approximately 5 minutes. Add vegetable packets from Stove Top boxes. Cook for 15 minutes. Pour chicken and cornbread stuffing in large bowl. Pour vegetable mixture over dry stuffing, add sage, accent and pepper. Add eggplant and eggs, mix well. Peel shrimp and fold in gently with crabmeat. If mixture seems a bit stiff, add liquid from shrimp or additional water. Pour into oblong casserole dish, cover with cracker crumbs and drizzle melted butter over.

Sprinkle paprika and bake for 15 minutes or until golden brown. Makes 16 servings.