Stuffed Eggplant Halves - cooking recipe

Ingredients

6 medium eggplant
1 lb. small crawfish tails or shrimp
1 lb. crabmeat
4 bell peppers, chopped
4 medium onions, chopped
1/2 c. parsley
3 pods garlic, minced
3 ribs celery, chopped
salt and pepper to taste
bread crumbs, seasoned

Preparation

Boil eggplant until soft, about 15 minutes.
Scoop out eggplant meat and dice.
Saute bell pepper, celery, onion and garlic until limp.
Add eggplant meat and smother on medium heat until most of the water is cooked out.
Add crawfish and cook 20 minutes.
Remove from heat and put in a bowl.
Fold in crabmeat and parsley.
Let cook for a little while and add enough bread crumbs to be firm enough to stuff eggplant.
Sprinkle bread crumbs, paprika and Parmesan cheese.
Dot with butter.
Bake at 350\u00b0 until done, about 20 to 30 minutes.