Louisiana Seafood Stuffed Eggplant | Louisiana Kitchen & Culture
Stuffed eggplants filled with shrimp and crabmeat, broiled to perfection—Louisiana-style flavor in every bite. Serves 8.
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Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Baking sheet
- Fork
- Spoon
- Saucepan
- Skillet
- Pastry brush
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
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
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