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- 4 medium eggplants (about 5 ½ to 6 pounds)
- 8 ounces (1 stick) butter
- 3 cups red onion, diced
- 10 toes garlic, chopped
- 28 oz. can petite diced tomatoes, drained
- 2 pounds claw crabmeat, picked free of
shells
- salt to taste
- black pepper to taste
- cayenne pepper to taste
- 8 chicken bouillon cubes, crushed
- 1 cup sliced green onions
- ½ cup chopped parsley
- 2 cups plain or Italian breadcrumbs (plus
additional for topping)
- Parmesan cheese shredded, optional
Peel and cube eggplant and soak in
salted water for fifteen minutes. Bring a large
pot of water to boil and blanch eggplant for ten
minutes in lightly salted water. Remove to a
colander and drain well pressing out the excess
water. In a large heavy bottom pot heat butter
over medium high heat and add red onion and
garlic. When vegetables become tender add
drained tomatoes and blanched eggplant. Season
to taste with salt, peppers and chicken bouillon
cubes. If using Italian breadcrumbs remember
that this will add salt to dish so be wary when
adding salt at this point. Simmer on low for
about fifteen minutes and fold in crabmeat.
Remove from heat and fold in breadcrumbs. Place
in a large casserole and spread out evenly.
Sprinkle lightly with breadcrumbs and parmesan
cheese. Bake in a preheated 350-degree oven for
thirty minutes.
Serves 8 people Chef
Don Bergeron |
