Ingredients

3 small or 2 medium eggplants
4 tablespoons butter (or margarine) divided
2 large garlic cloves, crushed
1 cup chopped green onion
1 cup sliced celery
1/2 cup finely chopped or slivered red bell pepper
1/2 cup chopped parsley
1 to 1 1/2 cups soft French bread crumbs, divided
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 eggs, beaten slightly
1 teaspoon salt
1/2 teaspoon black pepper
1 pound crab meat or 1 pound chopped cooked shrimp
Juice of 1 large lemon
1/2 cup freshly grated Romano or Parmesan cheese
Chopped parsley

Directions

Wash and dry eggplants. Preheat oven to 350 degrees; place eggplants on a baking pan and bake about 35 or 40 minutes or just until tender. Remove from oven, cut in half lengthwise and cool. With a spoon or sharp knife, scoop out pulp, leaving a half-inch shell. Chop or mash pulp.

While eggplants are baking, saute garlic, green onion, celery and bell pepper in 2 tablespoons butter until soft but not browned. Remove from heat and combine with eggplant pulp and all remaining ingredients except one-half cup bread crumbs, remaining butter and cheese. Mix lightly and taste to correct seasonings.

Spoon fill loosely into reserved eggplant shells. Top with remaining bread crumbs and dot with remaining butter.

Arrange filled shells on an oiled shallow pan; do not crowd. Preheat oven to 350 degrees and bake about 20 to 25 minutes or until hot and lightly browned. During the last 5 to 6 minutes, sprinkle with cheese. Serve garnished with chopped parsley. Makes 4 to 6 servings.

Note: This filling can also be baked in a buttered casserole dish instead of the eggplant shells, but the kids will think eggplant boats are more fun.