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