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Melody (and all you other eggplant lovers) - here is a recipe we love:
Figure 1/2 eggplant per person, adjusting filling for # people and size
of eggplants.  Recipe is for four people using medium eggplants.
Cut ep's in half - scoop out pulp and chop.  Drop shells into boiling
water and boil for just 2 or 3 minutes and remove from water
immediately.  Set on paper towel to drain and cool.
Melt 1 stick butter, add 1/2 cup ea. chopped parsley, green onions and
celery,  the eggplant pulp, 1/2 Tsp. thyme,  and cook on slow fire.
Meanwhile break up 2 hamburger buns into bowl and cover with water to
thoroughly wet each piece.  Let sit till all bread is soft and squishy.
When celery is soft add 1/4 cup dry sherry, white wine or lemon juice.
Keep cooking slowly till all items are cooked.
Add two 6 oz. pkg. frozen crabmeat and 1 lb. fresh shrimp, peeled and
deveined.  Continue to cook 10-15 minutes longer (till shrimp are pink).
Add bread and water mixture and season liberally with salt, tabasco and
cayenne.  Mix well and stuff into shells.  Put shells on cookie sheet
and top with seasoned bread crumbs (we like the crumbs finely grated)
and cheese (optional).  Bake at 400 degrees for 20 minutes or until tops
are lightly browned.
It's a bit of work, but wonderful eating to reward your efforts.
West TN - Zone 7

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