3 eggplants
1 c. green onions, chopped
1 c. white onion, chopped
1 stick butter
1 clove garlic, pressed
1/2 c. parsley, chopped
1 tsp. thyme
Salt to taste
Red pepper to taste
3 eggs
2 c. bread moistened with water and squeezed dry
1 lb. boiled shrimp, peeled
1 lb. crabmeat
Bread crumbs

Peel and dice eggplants. Boil in salted water until tender. Drain. Saute onions, garlic and parsley in butter for about 5 minutes. Add the eggplant, thyme, salt and pepper. Work in squeezed bread and slightly beaten eggs. Fold in shrimp and crabmeat. Remove from heat. Place in a buttered casserole and top with bread crumbs, butter and parsley. Bake at 350 degrees for 20 to 30 minutes. Serves 6.