Cut the stems off the eggplant and cut them in half lengthwise. Boil in salted water until tender, about 10 minutes. Remove and drain. Scoop out most of the center of each and coarsely chop the scrapings. Set aside. In the oil saute the yellow and green onions, parsley, green peppers, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire and chopped eggplant scrapings. Simmer gently for 30 minutes. Take off burner and stir in the eggs and then the bread crumbs. In a separate pan saute the shrimp in 2 tablespoons of butter for 2 minutes or until it changes color. Add the eggplant mixture along with the crabmeat. Divide the mixture among the eggplant boats and sprinkle with the cheese. Place on a greased baking sheet and bake at 350 degrees for 30 to 40 minutes or until the top is browned. Comments: This dish is costly because of the crab and the shrimp, but you do get six servings out of this recipe. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-09-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (819g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 432 (40%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 393.2mg||121 %|
|Sodium 2756.4mg||95 %|
|Potassium 1559.5mg||41 %|
|Total Carbohydrate 125.4g||37 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 104.4g|
|Protein 41.8g||60 %|
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Calories per serving: 1082
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