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Seafood and Eggplant Casserole

3 eggplants
1 cup green onions, chopped
1 cup white onion, chopped
1 stick butter
1 clove garlic, pressed
1/2 cup parsley, chopped
1 tsp. thyme
Salt to taste
red pepper to taste
3 eggs
2 cups bread moistened with water and squeezed dry
1 lb. boiled Shrimp, peeled
1 lb. Crab Meat
Bread crumbs


Peel and dice eggplants. Boil in salted water until tender. Drain. Saute onions, garlic and parsley in butter for about 5 minutes. Add the eggplant, thyme, salt and pepper. Work in squeezed bread and slightly beaten eggs. Fold in Shrimp and Crab Meat. Remove from heat. Place in a buttered casserole and top with bread crumbs, butter and parsley. Bake at 350 F for 20 to 30 minutes.


Serves 6






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