Stuffed Eggplant Galatoire'S Recipe
Ingredients
| Eggplant | 1 Large | |
| Scallions | 3 , chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| 1/2 lb. cooked lump crab meat, diced, or 1/2 lb. cooked shrimp | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Bread crumbs | 2 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Cut eggplant in half and slash the cut surfaces.
Bake at 350 °F about 20 minutes, or until tender.
Scoop out the pulp and reserve the shells.
Add scallions and parsley to butter heated in a large saucepan.
Cook until the scallions are tender.
Add the eggplant pulp, crab meat, and salt and pepper to taste.
Heat thoroughly.
Spoon the stuffing into the shells and sprinkle with bread crumbs and Parmesan cheese.
Bake at 350°F until tops are brown
Bake at 350 °F about 20 minutes, or until tender.
Scoop out the pulp and reserve the shells.
Add scallions and parsley to butter heated in a large saucepan.
Cook until the scallions are tender.
Add the eggplant pulp, crab meat, and salt and pepper to taste.
Heat thoroughly.
Spoon the stuffing into the shells and sprinkle with bread crumbs and Parmesan cheese.
Bake at 350°F until tops are brown
Chef
