Gulf Coast Eggplant with Crab
| Yield: | 1 Servings |
| Categories: |
| 3 | sm | Or 2 medium eggplants |
| 4 | tb | Butter; divided |
| 2 | lg | Cloves garlic; crushed |
| 1 | c | Chopped green onion |
| 1 | c | Sliced celery |
| 1/2 | c | Finely chopped red bell pepper |
| 1/2 | c | Chopped parsley |
| 1 | c | Soft French bread crumbs; divided (up to 1-1/2) |
| 2 | ts | Chopped fresh thyme |
| 1 | ts | Chopped fresh rosemary |
| 1 | tb | Chopped fresh oregano |
| 1 | tb | Chopped fresh basil |
| 2 | Eggs; beaten slightly | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Tabasco pepper sauce |
| 1 | lb | Crabmeat (or 1 pound chopped, cooked shrimp) |
| 1 | lg | Lemon; juiced |
| 1/2 | c | Freshly grated Romano or Parmesan cheese |
| Chopped parsley |
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