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
Sauté 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, sauté 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.