Seafood Stuffed Eggplant (aubergine) Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 medium eggplant, halved lengthwise
• 14 medium shrimp, boiled
• 4 ounces crabmeat
• 2 tablespoons fresh parsley, chopped
• 1 scallion, chopped
• breadcrumbs
• parmesan cheese
• 4 tablespoons butter, melted
• 4 tablespoons flour
• 4 tablespoons milk

Recipe

• 1 bake eggplant in a pan with water at 350° for 30 minutes.
• 2 make the cream sauce by blending the flour into the butter and gradually adding milk. let cool.
• 3 scoop out eggplant pulp, leaving shell intact for stuffing.
• 4 saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
• 5 add the cream sauce and cook together until heated through.
• 6 stuff eggplant shells with mixture and sprinkle with bread crumbs and parmesan cheese.
• 7 bake at 350° for 25 to 30 minutes or until tops are brown.