Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 5 small eggplants; 1 large yellow onion, chopped; 4 Tbsp. butter or oleo, melted; 1 lb. lump crabmeat, picked; 2 eggs, well beaten; Swiss cheese (optional); 1 to 1 1/2 c. Pepperidge Farm stuffing mix; salt and pepper to taste; 1/4 tsp. red pepper flakes; 3 Tbsp. parsley, chopped; 1 tsp. leaf oregano, crumbled

11 ingredients

10 steps

Ingredients

5 small eggplants
1 large yellow onion, chopped
4 Tbsp. butter or oleo, melted
1 lb. lump crabmeat, picked
2 eggs, well beaten
Swiss cheese (optional)
1 to 1 1/2 c. Pepperidge Farm stuffing mix
salt and pepper to taste
1/4 tsp. red pepper flakes
3 Tbsp. parsley, chopped
1 tsp. leaf oregano, crumbled

Directions

1

Parboil eggplants a few minutes to soften inside only.
2

Cut in half and scoop out pulp; set aside.
3

Saute onion in butter briefly.
4

Mix onion with eggplants, crabmeat, eggs, parsley, oregano, salt and pepper.
5

Add stuffing mix, enough to stick together.
6

If needed, moisten with cream.
7

Try not to break lumps of crab meat or chunks of eggplants.
8

Mound in eggplant halves. If desired, top with a deli-thin slice of Swiss cheese.
9

Bake at 350° for 35 to 40 minutes, until lightly browned.
10

Serve with favorite sauce.