Yield: 6 servings

Ingredients:

• 3 small eggplants
• 3 Tablespoons virgin olive oil
• 5 cloves garlic, chopped
• 1 cup small diced yellow onion
• ¼ cup small diced celery
• ¼ cup small diced green pepper
• 1 cup course bread crumbs
• ¼ cup chopped scallions
• ½ cup Parmagiano-Reggiano
• 1 Tablespoon chopped fresh thyme
• Juice of one lemon
  
• Salt and pepper to taste
• 1 pound jumbo lump crabmeat

Method:
Preheat oven to 350ºF. Slice eggplants in half and rub inside flesh with 2 Tablespoons of olive oil. Place in oven and roast until tender. Remove and rest until cooled. Sauté garlic in the remaining 1 Tablespoon of olive oil until light brown. Add onions, celery and green peppers and cook until translucent. Remove from the heat and reserve. Remove cooled flesh from eggplants very carefully so as not to tear the outer skin. Roughly chop the eggplant and mix with sautéed vegetable mixture.
Preheat oven to 400ºF. Add ¾ cup bread crumbs, scallions, ¼ cup parmagiano, fresh thyme and lemon juice to the eggplant mixture. Adjust seasoning with salt and pepper and carefully fold in jumbo lump crab meat. Return mixture to the eggplant shells and dust with remaining bread crumbs and Parmagiano. Bake until brown on top and heated through.

back to top