Seafood Stuffed Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 medium eggplant, halved lengthwise
14 medium shrimp, boiled
4 ounces crabmeat
2 tablespoons fresh parsley, chopped
1 scallion, chopped
breadcrumbs
parmesan cheese
Cream Sauce
4 tablespoons butter, melted
4 tablespoons flour
4 tablespoons milk

Preparation

Bake eggplant in a pan with water at 350\u00b0 for 30 minutes.
Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.
Scoop out eggplant pulp, leaving shell intact for stuffing.
Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.
Add the cream sauce and cook together until heated through.
Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.
Bake at 350\u00b0 for 25 to 30 minutes or until tops are brown.