Crab Stuffed Eggplant

Name: Crab Stuffed Eggplant
Ingredients: 4 small eggplant; 4 Tbsp. olive oil; 1/2 c. onion, finely chopped; 1 Tbsp. parsley flakes; 1/2 tsp. salt and pepper; 1 tsp. garlic, minced; 1/2 c. grated Romano cheese (optional); 6 oz. crabmeat, mixed with 1 Tbsp. lemon juice; 1 tsp. oregano; 1 tsp. basil; 1/2 c. bread crumbs; 8 thick slices tomato; olive oil

13 ingredients

8 steps

Ingredients

4 small eggplant
4 Tbsp. olive oil
1/2 c. onion, finely chopped
1 Tbsp. parsley flakes
1/2 tsp. salt and pepper
1 tsp. garlic, minced
1/2 c. grated Romano cheese (optional)
6 oz. crabmeat, mixed with 1 Tbsp. lemon juice
1 tsp. oregano
1 tsp. basil
1/2 c. bread crumbs
8 thick slices tomato
olive oil

Directions

1

Cut eggplant in half lengthwise. Scoop out pulp, leaving a shell 1/2-inch thick. Chop eggplant in 1-inch cubes.
2

Heat oil in a large skillet. Saute eggplant, onion and garlic in oil until onion is soft.
3

Stir in parsley, cheese and crab.
4

Mix well. Stuff shells with mixture. Sprinkle with bread crumbs.
5

Place one slice of tomato on each eggplant.
6

Sprinkle with about 1/2 teaspoon olive oil, then sprinkle with basil and oregano evenly over the tomato slices.
7

Bake at 350° for 20 to 25 minutes.
8

This can be a meal in itself if served with a hearty salad and crusty bread or can accompany a simple broiled chicken nicely, too. Serves 8.