6 eggplants
2 onions
1/2 green bell pepper
1 lb. crabmeat, cooked
1 lb. raw shrimp, chopped
1 stick butter
1 tsp. ground sage
1 tsp. ground thyme
3 c. Italian bread crumbs
Salt & pepper to taste
2 eggs

Cook, drain and mash eggplants. Fry onions and green pepper until soft. Add shrimp and fry until slightly pink. Add eggplant and then crab meat, bread crumbs and eggs, which have been slightly beaten. Pour in buttered casserole. Top with bread crumbs and bake in 250 degree oven for one hour.