Crab Stuffed Eggplant



  1. 4 small eggplant
  2. 4 Tbsp. olive oil
  3. 1/2 c. onion, finely chopped
  4. 1 Tbsp. parsley flakes
  5. 1/2 tsp. salt and pepper
  6. 1 tsp. garlic, minced
  7. 1/2 c. grated Romano cheese (optional)
  8. 6 oz. crabmeat, mixed with 1 Tbsp. lemon juice
  9. 1 tsp. oregano
  10. 1 tsp. basil
  11. 1/2 c. bread crumbs
  12. 8 thick slices tomato
  13. olive oil


  1. Cut eggplant in half lengthwise. Scoop out pulp, leaving a shell 1/2-inch thick. Chop eggplant in 1-inch cubes.
  2. Heat oil in a large skillet. Saute eggplant, onion and garlic in oil until onion is soft.
  3. Stir in parsley, cheese and crab.
  4. Mix well. Stuff shells with mixture. Sprinkle with bread crumbs.
  5. Place one slice of tomato on each eggplant.
  6. Sprinkle with about 1/2 teaspoon olive oil, then sprinkle with basil and oregano evenly over the tomato slices.
  7. Bake at 350° for 20 to 25 minutes.
  8. This can be a meal in itself if served with a hearty salad and crusty bread or can accompany a simple broiled chicken nicely, too. Serves 8.