Manale's Seafood Stuffed Eggplant

Yield: 4 servings

Ingredients

Eggplant

• 6 eggplants

Ham

• 6 ounces olive oil
• 12 ounces ham, chopped

Mirepoix

• 3 onions, chopped
• 2 celery stalks, chopped
• 1 garlic clove, chopped
• 4 green bell peppers, chopped

Stuffing

• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons oregano
• 2 1/2 cups green onions, divided
• 2 1/2 pounds Louisiana shrimp (150+)
• 1 cup grated Romano cheese
• 1 pound claw crabmeat
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 4 cups bread crumbs
• 4 eggs, beaten
• 1 pound Louisiana lump crabmeat
• 1/4 cup chopped parsley

Instructions

1. Peel, boil, drain and chop eggplant. Hold until later.
2. Heat oil in skillet; brown ham; add Mirepoix, cooking until onions caramelize.
3. Add thyme, oregano, 1 1/4 cups green onions and shrimp. Cook for about 10 minutes.
4. Add cheese, claw crabmeat and eggplant.
5. Add eggs, cayenne pepper, white pepper, remaining 1 1/4 cups green onions and bread crumbs. Cook for 5 minutes.
6. Remove from heat. Fold in lump crabmeat.

Attribution

Recipe and photo used with permission from: Louisiana Seafood Promotion Board
Recipe courtesy of Pascal's Manale