Louisiana Seafood Stuffed Eggplant

Name: Louisiana Seafood Stuffed Eggplant
Ingredients: 4 medium eggplants, split lengthwise; 2 cups water; 1 teaspoon salt; 4 tablespoons vegetable or olive oil; 2 cups white or yellow onions, chopped; 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped; 1/4 teaspoon cayenne pepper; 1 cup plus 2 tablespoons dry Italian-style breadcrumbs; 1/2 pound Louisiana lump crabmeat, picked over for shells; salt and black pepper to taste; 2 tablespoons Parmesan cheese

Louisiana Seafood Stuffed Eggplant was pinched from <a href="http://louisiana.kitchenandculture.com/recipes/louisiana-seafood-stuffed-eggplant" target="_blank">louisiana.kitchenandculture.com.</a>

INGREDIENTS

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4 medium eggplants, split lengthwise

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2 cups water

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1 teaspoon salt

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4 tablespoons vegetable or olive oil

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2 cups white or yellow onions, chopped

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1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped

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1/4 teaspoon cayenne pepper

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1 cup plus 2 tablespoons dry Italian-style breadcrumbs

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1/2 pound Louisiana lump crabmeat, picked over for shells

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salt and black pepper to taste

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2 tablespoons Parmesan cheese

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