2 lg. eggplants, halved
6 green onions, chopped
1/2 c. minced parsley
1 stick butter, melted
Grated Parmesan cheese
Salt and pepper
1/2 lb. crabmeat
1/2 lb. cooked shrimp
Bread crumbs

Slash cut surfaces of the eggplants. Bake in 350 degrees oven for 20 to 30 minutes or until tender, or parboil in salted water. Scrape pulp from skin and reserve shells. Saute onions and parsley in butter until tender.

Add salt, pepper, pulp, crabmeat and shrimp; heat. Place mixture in shells. Sprinkle bread crumbs and cheese on top. Bake in 350 degree oven until lightly browned.