Stuffed Eggplant is both delicious and versatile. This delicious dish can be served at any special gathering, as an appetizer, main or side dish. This impressive recipe is always a favorite among guests!
4 medium sized eggplants
1 large yellow onion, chopped
1 c. green onions
6 cloves garlic, minced
1 green bell pepper, chopped
3 celery stalks, chopped
2 bay leaves, dry or fresh
2 tsp. thyme
3 tsp. kosher salt or to taste ( I use Slap Ya Mama spice seasoning)
½ tsp. ground black pepper
4 tbsp. butter or canola oil
1.5 lbs. large raw shrimp, peeled and deveined, cut into ½” pieces
1 stick butter
½ tsp. Tabasco sauce… I always use Slap ya Mama
1 tbsp. Worcestershire sauce
7 slices bread, crumbled
2 eggs, beaten
¼ c. chopped fresh parsley
1 lb. crabmeat
4 tbsp. lemon juice
1/2 c. grated Romano cheese
Preheat oven to 375 degrees. Wash eggplant and boil in salted water about ten minutes or until tender. Cut in half and carefully scoop out insides and chop finely. Set aside.
In a Dutch oven, saute the shrimp in a little butter for a minute or two until they turn pink. Do not overcook your shrimp because they become rubbery when overcooked. Remove and set aside. In the same pan, saute your onions, green onions, garlic, celery, green pepper, celery, bay leaves, thyme, salt and pepper in butter or canola oil for 20 minutes. Remove bay leaves. Add your shrimp and vegetable mixture the eggplant. In a separate bowl mix together Tabasco sauce, Worcestershire sauce, bread and eggs together; add to eggplant mixture and stir in parsley, crab meat, lemon juice, and blend all together. Fill eggplant shells with mixture. (As seen in this picture, sometimes I just discard the eggplant skin and place in a 9 x 13 baking dish) Sprinkle with Romano cheese and bake at 350 degrees until hot and browned on top, about 30 to 40 minutes. Very delicious!