Stuffed Eggplant - cooking recipe

Ingredients

5 small eggplants
1 large yellow onion, chopped
4 Tbsp. butter or oleo, melted
1 lb. lump crabmeat, picked
2 eggs, well beaten
Swiss cheese (optional)
1 to 1 1/2 c. Pepperidge Farm stuffing mix
salt and pepper to taste
1/4 tsp. red pepper flakes
3 Tbsp. parsley, chopped
1 tsp. leaf oregano, crumbled

Preparation

Parboil eggplants a few minutes to soften inside only.
Cut in half and scoop out pulp; set aside.
Saute onion in butter briefly.
Mix onion with eggplants, crabmeat, eggs, parsley, oregano, salt and pepper.
Add stuffing mix, enough to stick together.
If needed, moisten with cream.
Try not to break lumps of crab meat or chunks of eggplants.
Mound in eggplant halves. If desired, top with a deli-thin slice of Swiss cheese.
Bake at 350\u00b0 for 35 to 40 minutes, until lightly browned.
Serve with favorite sauce.