Recipe - Stuffed Baked Eggplant A La New Orleans

4 md Eggplants
3 tablespoon Extravirgin olive oil
1 cup Onion; chopped
1 cup Green onions; chopped
One fourth cup Fresh parsley; chopped
One half cup Green bell pepper; chopped
4 Garlic cloves; crushed
1 teaspoon Thyme; whole
2 Bay leaves; crushed
4 ounce Cured ham; minced
2 teaspoon Salt; or to taste
One fourth teaspoon Freshlyground black pepper;
or to taste
One half teaspoon Tabasco sauce; or more to
taste
1 tablespoon Worcestershire sauce
2 lg Eggs; beaten
1 cup Bread crumbs
1 pound Shrimp; peeled, and
Cut into 1/2" pieces
2 tablespoon Butter
One half pound Crabmeat
Parmesan or Romano cheese;
for garnish

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