• 3 medium eggplants
• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 1 lb peeled, deveined shrimp - or crawfish
• 1 cup crabmeat
• 1 cup Italian bread crumbs
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese

1. Cut eggplants in half lengthwise; boil till tender. Scoop out inside and put into large bowl.
2. Sauté celery, onion, garlic, and shrimp in 2 tablespoons of butter until tender.
3. Add veggies and seasonings to eggplant. Add crabmeat and cheese.
4. Put into lightly oiled casserole. Add about 1/2 cup more breadcrumbs on top and dot with butter.
5. Bake, uncovered, at 350° for 30 minutes.

This can be made as a casserole as above, or the mixture can be stuffed back into the eggplant shells.

(Cotton)