Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 2 Tbsp. butter; 1 white onion, chopped; 1 bell pepper, chopped; 2 ribs celery, chopped; 2 cloves garlic, minced; 1/2 lb. ham, diced; 2 eggplants; 1 c. cracker crumbs; 1/4 c. Parmesan cheese, grated; 1/2 lb. fresh lump crabmeat

10 ingredients

9 steps

Ingredients

2 Tbsp. butter
1 white onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1/2 lb. ham, diced
2 eggplants
1 c. cracker crumbs
1/4 c. Parmesan cheese, grated
1/2 lb. fresh lump crabmeat

Directions

1

Preheat oven to 350°.
2

Melt butter in a skillet and saute onion, bell pepper, celery, garlic and ham for 10 minutes.
3

Cut the eggplants into quarters and boil for 30 minutes.
4

Scoop out the pulp and blend it well with the sauteed mixture.
5

Fold in cracker crumbs, cheese (reserving a little cracker crumbs and cheese for the top) and crabmeat.
6

Add salt and pepper to taste and fill the eggplant shells with mixture.
7

Sprinkle with reserved cheese and crumbs.
8

Bake until brown.
9

Serves 8.