1 lb. crab meat
2 med. eggplants
1 1/2 sticks butter
2 med. onions, chopped
3 stalks celery, chopped
4 pods garlic, minced
4 sprigs parsley, chopped
1 1/2 bell pepper, chopped
1 can evaporated milk
2 c. bread crumbs

Peel and boil eggplant unitl soft. Mix crab meat into it. Saute all vegetables in butter. Add to crab/eggplant mix. Add most bread crumbs and evaporated milk. Stir. Pour in large casserole dish. Top with remaining crumbs. Bake 350 degrees for 45 minutes.