Serving this for dinner is a treat for the whole family...we love it.
1-1/2 lb. eggplant
5-1/2 T. butter, divided
1/2 c. bread crumbs
1/4 c. grated Parmesan cheese
6 to 8 green onions, chopped
2 T. fresh parsley, chopped
1 lb. jumbo lump crabmeat
1/4 t. salt
1/4 t. pepper
1/2 c. mayonnaise
1 T. all-purpose flour
1/2 c. whipping cream
1 T. Worcestershire sauce
Cover eggplant with water; boil for 15 minutes. Drain. When cool enough to handle, cut in half lengthwise and remove pulp, leaving a shell 1/4-inch thick. Chop pulp and reserve. Arrange shells in a lightly greased 13"x9" baking pan; set aside. Melt one tablespoon butter in a large skillet; add bread crumbs and sauté until golden. Add cheese and stir to coat; set aside. In a separate skillet, melt 4 tablespoons butter. Add green onions and parsley; sauté for 2 minutes. Add eggplant pulp and remaining ingredients, except remaining butter. Sauté eggplant mixture, stirring constantly, for 3 minutes. Spoon filling into each of the shells. Sprinkle with bread crumb mixture; dot with remaining butter. Bake at 400 degrees for 20 minutes. Serves 2 to 4.
An herb bundle makes such a fragrant centerpiece! Bunch together sprigs of dill, rosemary, mint, basil, lavender or thyme in an old-fashioned canning jar. So simple.