Louisiana Seafood Stuffed Eggplant | Louisiana Kitchen & Culture

Name: Louisiana Seafood Stuffed Eggplant | Louisiana Kitchen & Culture
Ingredients: 4 medium eggplants, split lengthwise; 2 cups water; 1 teaspoon salt; 4 tablespoons vegetable or olive oil; 2 cups white or yellow onions, chopped; 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped; 1/4 teaspoon cayenne pepper; 1 cup plus 2 tablespoons dry Italian-style breadcrumbs; 1/2 pound Louisiana lump crabmeat, picked over for shells; salt; black pepper; 2 tablespoons Parmesan cheese

louisiana.kitchenandculture.com

Stuffed eggplants packed with shrimp and crabmeat, topped with breadcrumbs and Parmesan—perfect Louisiana Seafood Main Course for special occasions or dinner parties. Serves 8.

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Ingredients

4 medium eggplants, split lengthwise
2 cups water
1 teaspoon salt
4 tablespoons vegetable or olive oil
2 cups white or yellow onions, chopped
1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
1/4 teaspoon cayenne pepper
1 cup plus 2 tablespoons dry Italian-style breadcrumbs
1/2 pound Louisiana lump crabmeat, picked over for shells
salt
black pepper
2 tablespoons Parmesan cheese