I got the recipe out of a cookbook and decided to stuff the eggplants like in the picture. Here’s the recipe for y’all!!!
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Copycat Don’s Seafood Stuffed Eggplants
Ingredients:
3 Large Eggplants( Split in half and scoop out and boil the pulp)
1 Cup White Onion ( Chopped)
½ cup Celery (Chopped)
½ Cup Green Onions ( Chopped)
¼ Cup Parsley ( Chopped)
1 Stick Unsalted Butter
12 Saltine Crackers (Crushed)
2 Large Eggs
1 LB Lump Crab – Gulf Coast Preferred
1LB 60-70 Count Shrimp – Gulf Coast Preferred
Tony’s New Salt Free Creole Seasoning 2018. Or other Cajun Seasoning to taste.
¼ Cup Italian Bread Crumbs
Salt to Taste
Instructions:
1. Add the stick of butter to a pan and cook the Onions, Celery & Shrimp until Onions are translucent.
2. Mix the eggs and crackers in a separate bowl.
3. Stir in the Shrimp, Onion, Celery and then add the parsley & green onions.
4. Fold in the Lump Crab Meat slowly.
5. Add the boiled Eggplant Pulp. Season with Creole or Cajun Seasoning to your liking.
6. Salt to your taste.
7. Use a Spoon with holes in it and scoop the stuffing into the eggplant shells.
8. Sprinkle with the Italian Bread Crumbs.
9. Bake at 350 ° for 20-25 Minutes!
Enjoy,
Chef Sapo
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