Eggplant stuffed with crab and shrimp is especially toothsome, but feel free to use any combination of seafood when preparing this tasty Lenten dish.
Servings: 6
3 medium eggplants, cooked in a microwave oven (directions follow)
½ cup vegetable oil
1 sweet green bell pepper, chopped
1 sweet red bell pepper, chopped
1 stalk celery, chopped
1 large yellow onion, chopped
2 garlic cloves (3 if they are small) minced
1 teaspoon Italian seasoning
½ pound large shrimp, peeled and deveined and coarsely chopped
½ pound fresh lump crabmeat
½ cup chopped fresh parsley
1 cup fresh soft white breadcrumbs (You will need 3 slices of bread with crusts.)
2 large eggs, beaten lightly
1 cup grated Romano or Parmesan cheese, plus more for sprinkling on top of eggplants
Fresh ground pepper
Olive oil for greasing baking pan and sprinkling on top of eggplants
Marinara sauce for serving, homemade or store-bought, optional
Fresh cooked pasta, as a side dish, optional
