Eggplant Canoes

4 medium eggplants
1 cup onions, chopped
1 cup green onions, chopped
4 cloves garlic, chopped
1 cup bell pepper, chopped
1/2 cup celery, chopped
2 bay leaves
1 teaspoon thyme
4 teaspoons salt
1 teaspoon black pepper
4 tablespoons bacon grease
1 1/2 pounds raw shrimp, peeled
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1 cup seasoned Italian bread crumbs
2 eggs, beaten
1/2 cup parsley, chopped
1 pound lump crabmeat
3 tablespoons lemon juice
8 tablespoons Romano cheese, grated
1 cup sharp Cheddar cheese, grated

Cut eggplants in half lengthwise and boil in salted water for about 10 minutes or until tender.

Scoop out insides and chop finely. Place eggplant shells in a shallow baking dish. Saute onions, green onions, garlic, bell pepper, celery, bay leaves, thyme, salt and pepper in bacon grease for about 15 to 20 minutes.

Add chopped eggplant and cook covered for about 30 minutes.

In a separate skillet, saute shrimp in butter until they turn pink, about 2 minutes, then add to eggplant mixture. Add Worcestershire sauce, hot sauce, bread crumbs and eggs to eggplant mixture. Stir in parsley and lemon juice. Add cheese. Gently fold in crabmeat. Fill eggplant shells with mixture. Bake uncovered at 350 degrees F until hot and browned, about 30 minutes.

Yields 8 servings.