4 med. size eggplants
3 tbsp. olive oil
1 c. chopped yellow onion
1 c. chopped green onion
1/4 c. chopped parsley
1/2 c. chopped green sweet bell pepper
4 garlic cloves, crushed
1 tsp. whole thyme
2 bay leaves, crushed
1/4 lb. cured ham, diced (buy a slice of good ham from your butcher, not the bland, boiled stuff)
2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. Tabasco, or more to taste
1 tbsp. Worcestershire
2 eggs, beaten
1 c. bread crumbs
1 lb. shrimp, peeled and cut into 1/2 inch pieces
2 tbsp. butter or olive oil
1/2 lb. crab meat
Grated Parmesan or Romano cheese for garnish

Cut off the stems of the eggplants and cut them in half, lengthwise. Boil in salted water until tender, about 10 minutes. Remove and drain. Scoop out most of the center of each and chop the scrapings coarse. Set aside.

In the oil, saute the yellow and green onions, parsley, green pepper, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire, and eggplant scrapings. Simmer gently for 1/2 hour. Take off the burner and stir in the eggs and then the bread crumbs. In a separate pan, saute the shrimp in 2 tablespoon butter for 2 minutes, or until it changes color. Add to the eggplant mixture along with the crab meat.

Divide the mixture among the eggplant boats and sprinkle with cheese. Place on a greased baking sheet and bake at 350 degrees for 30-40 minutes or until the top is browned.