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Crab Stuffed Eggplant

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Servings 4 Prep Time n/a Cook Time n/a

Ingredients

2 large Eggplant
2 tablespoons Olive Oil
4 Tablespoons Butter
1 cup chopped green onion
3-4 Tablespoons Parsley, chopped
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
1 lbs lump crab meat
Grated parmesan cheese

Instructions

1. Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in a large shallow baking pan. Bake at 350? for 30 minutes. Scoop out eggplant pulp, leaving shell intact for stuffing.

2. Melt butter in heavy skillet; add the green onion, parsley, then season with salt and pepper. Saut? until onion is tender.

3. Add eggplant pulp and cook for 2 to 3 minutes longer. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake at 350? for 25 to 30 minutes.

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