From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 2 medium eggplants
  • 1 large onion, chopped
  • 4 tablespoons butter or margarine, melted
  • 2 (4-1/2 ounce) cans small river shrimp or 1 pound fresh river shrimp
  • 1 pound lump crabmeat
  • 1-1/2 cups seasoned bread crumbs
  • 2 eggs, well beaten
  • 1 teaspoon monosodium glutamate
  • 1 teaspoon crumbled oregano
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 dashes Tabasco sauce
  • 1 tablespoon butter or margarine
  • Paprika


Slice eggplants in half and parboil about 10 minutes.  Remove from water, drain, cool slightly and scoop centers out of each half of eggplant.  Place eggplant pulp in large mixing bowl and set aside.  Saute onion in butter and add to pulp.  Add prepared shrimp and crabmeat, 1 cup bread crumbs, beaten eggs, monosodium glutamate, oregano, parsley, salt, pepper and Tabasco sauce.  Mix well and fill each eggplant shell.  Arrange filled eggplant shells in shallow baking dish filled with 1/4 cup water.  Top each eggplant with remaining 1/2 cup bread crumbs; butter and sprinkle with paprika.  Bake at 350 degrees for 35 to 45 minutes or until top is brown.  Serve with French bread and green salad.  Freezes well.

SERVES: 4 - 6

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