Seafood Stuffed Eggplant (Aubergine) Casserole

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

Directions

1. 1

   Bake eggplant in a pan with water at 350° for 30 minutes.

2. 2

   Make the cream sauce by blending the flour into the butter and gradually adding milk. Let cool.

3. 3

   Scoop out eggplant pulp, leaving shell intact for stuffing.

4. 4

   Saute chopped pulp, scallion, parsley, shrimp and crabmeat together.

5. 5

   Add the cream sauce and cook together until heated through.

6. 6

   Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese.

7. 7

   Bake at 350° for 25 to 30 minutes or until tops are brown.