Maryland Crab Stuffed Eggplant
Ingredients:
1 Eggplant, about 1 lb.
1 cup of bread crumbs
5 Tablespoons of butter
2 Tablespoons of chopped parsley
1 pound of lump crab meat
1/8 teaspoon of salt
1/8 teaspoon of pepper
1 cup of Hellman's mayonnaise
1 Tablespoon of flour
1 cup of cream
1 Tablespoon of Worcestershire sauce
Directions:
Boil eggplant for 15 minutes. Drain.
When cool enough to handle, cut lenghtwise and carefully remove pulp, leaving a shell ?-inch thick. Chop the pulp and reserve.
Arrange the eggplant shells in a shallow baking dish.
Brown the bread crumbs in 1 Tablespoon of butter. Mix with Parmesan cheese. In skillet, melt 4 Tablespoon of butter. Add scallion and parsley. Saut? for 2 minutes. Add remaining ingredients, including eggplant pulp, and cook. Stir ingredients for 3 extra minutes.
Pile filling into the eggplant shells. Top with the bread crumb-cheese mixture, and dot each portion with 1 teaspoon of butter.
Bake in 400 degree oven for 20 minutes.
