Post by April B. on Jun 19, 2003 10:21:34 GMT -6
New Orleans Eggplant
Serve: 4
2 eggplants, about 3/4-pounds each
Butter or margarine
1/2 cup soft bread crumbs
Pinch marjoram
Pinch basil
2 tablespoons - Parmesan or Ramano cheese, grated
2 dashes - hot pepper sauce
Salt & pepper, to taste
1 medium onion, coarsely chopped 1/2 pound - frozen crab, thawed
2-3 tablespoons - chopped parsley
Cut eggplants in half and steam 15 minutes. Cool. Melt 1 1/2
tablespoons butter in a small skillet. Stir in bread crumbs and
add marjoram and basil.
Cool slightly and add cheeses. In a large skillet, melt 2
tablespoons butter and add hot pepper sauce and season to taste
with salt and pepper.
Add onion and cook until almost transparent but still slightly
crisp. Add crab. stir to mix and cook about 2 minutes. Stir in
parsley.
Carefully scoop out cooled eggplants, leaving shells intact. Cut
eggplant in bite-size pieces, add to skillet and cook until heated
through. Pile crab-eggplant mixture into eggplant shells and pat
bread crumbs over top.
Bake at 350 degrees 20 minutes, or until heated through. Serve
as a main course or as a side dish with broiled or baked ham. ;D
Serve: 4
2 eggplants, about 3/4-pounds each
Butter or margarine
1/2 cup soft bread crumbs
Pinch marjoram
Pinch basil
2 tablespoons - Parmesan or Ramano cheese, grated
2 dashes - hot pepper sauce
Salt & pepper, to taste
1 medium onion, coarsely chopped 1/2 pound - frozen crab, thawed
2-3 tablespoons - chopped parsley
Cut eggplants in half and steam 15 minutes. Cool. Melt 1 1/2
tablespoons butter in a small skillet. Stir in bread crumbs and
add marjoram and basil.
Cool slightly and add cheeses. In a large skillet, melt 2
tablespoons butter and add hot pepper sauce and season to taste
with salt and pepper.
Add onion and cook until almost transparent but still slightly
crisp. Add crab. stir to mix and cook about 2 minutes. Stir in
parsley.
Carefully scoop out cooled eggplants, leaving shells intact. Cut
eggplant in bite-size pieces, add to skillet and cook until heated
through. Pile crab-eggplant mixture into eggplant shells and pat
bread crumbs over top.
Bake at 350 degrees 20 minutes, or until heated through. Serve
as a main course or as a side dish with broiled or baked ham. ;D