Ingredients

• 3 Medium Eggplants
• 1 Stick Butter
• 1 Med. onion finely chopped
• ¼ C. chopped green onions
• ¼ C. finely chopped Bell Pepper
• ½ C. finely chopped Celery
• ¼ Tbs, chopped Garlic
• ¼ C. chopped Parsley
• 2 Bay leaves
• ½ Tbs. Thyme leaves
• 1 ¼ lbs. boiled med-small Shrimp
• 1lb. Lump Crabmeat
• ¼ lb. Bacon Diced
• 6 Tbs. Reserved bacon grease
• 1 tsp. Salt
• ¾ tsp Black Pepper
• 1 Egg, beaten
• 1 C. Bread Crumbs (reserve ¼ cup for topping)
• 1 tbs. Parmesan cheese
• ¼ tsp. Paprika
• ¼ C. melted Butter

Directions

Cut the eggplants in half lengthwise. Place in a pot, cover with water, & bring to a boil. Boil 15-20 min. until tender. Pour off the water & place the eggplants in a colander. Rinse with cold water. Place the eggplants cut side down in the Colander, & allow them to drain until they are cool. Remove the meat from the eggplants, leaving a shell about ¼ thick. Finely chop the meat.

In a large saucepan melt 1 stick of butter. Add the onion, green onions, bell pepper, celery, garlic, parsley & eggplant meat. Add the bay leaves & thyme. Saute the mixture 15 min. until tender. Add the crabmeat & shrimp & sauté for 5 min. more & set aside.

In a frying pan cook the diced bacon until crisp. Add the bacon & 6 Tbl of drippings (add oil to drippings to make 6 Tbl if necessary) to eggplant mixture & sauté the stuffing 10 minutes. Remove bay leaves. Add salt & pepper & mix well. Remove from heat & let stand 5 min. to cool. Add beaten egg, & mix well. Add ¾ cup of bread crumbs, & mix well again.

Fill the eggplant shells with stuffing & top with mixture of remaining bread crumbs, Parmesan & paprika. Drizzle with melted Butter.

Bake @375° for 20 Minutes. Serves 6. Can be frozen then baked.