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eggplant shrimp crabmeat fresh parsley scallion breadcrumbs Parmesan cheese cream sauce butter flour milk
Viewed: 15 - Published at: 8 years agoIngredients
- 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
Method
- Bake eggplant in a pan with water at 350° 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° for 25 to 30 minutes or until tops are brown.
