Eggplant Casserole - cooking recipe

Ingredients

3 medium eggplants
1 c. green onions, chopped
1 c. white onions, chopped
1 stick butter
1 clove garlic, pressed
1/2 c. parsley, chopped
1 tsp. thyme
salt to taste
red pepper to taste
3 eggs
2 c. bread crumbs, moistened
1 lb. boiled shrimp, peeled
1 lb. crabmeat
bread crumbs

Preparation

Peel and dice eggplants.
Boil in salted water until tender. Drain.
Saute onions, garlic and parsley in butter for about 5 minutes.
Add eggplant, thyme, salt and pepper.
Work in moistened bread and slightly beaten eggs.
Fold in shrimp and crabmeat. Remove from heat.
Place in a buttered casserole.
Top with bread crumbs, butter and parsley.
Bake at 350\u00b0 for 20 to 30 minutes. Serves 6.