Stuffed Eggplant Galatoire’s Restaurant

Instructions

1. Halve lengthwise a 1-lb. eggplant and put halves, cut side down, into baking pan just large enough to hold them.
2. Cover pan with foil.
3. Bake eggplant in 375F for 50 min., or until it is tender.
4. Scoop out pulp, leaving shells intact, reserve shells. Chop pulp.
5. In skillet, saute 1/4 c. minced onion and 1 tbs. chopped parsley in 1/4 c. butter until onion is browned.
6. Stir in chopped eggplant, add salt and pepper to taste, and cook mixture, covered, over moderate heat for 5 min., or until eggplant is very soft.
7. Add 1/2 c. each chopped cooked crabmeat, chopped cooked shrimps, and bechamel sauce.
8. Put reserved shells in baking dish just large enough to hold them.
9. Divide stuffing between shells and sprinkle each shell with 2 tbs. each freshly grated Parmesan cheese and bread crumbs and 1 tbs. melted butter.
10. Bake at 425F for 10 min., or until topping is golden.

My notes