You will need:
Preheat the oven to 350°F. Cut the eggplant in half lengthwise and brush the cut ends with the oil. Place the cut sides down on a jellyroll pan and bake 30 minutes. Cool on a wire rack. When cool enough to handle, scoop out the pulp and set aside. Return the shells to the jellyroll pan with the cut side up.
In a large skillet over medium-high heat, melt the butter. Add the shallots and sauté 4 minutes. Add the garlic and eggplant pulp. Cook 2 minutes longer.
Stir in the crab, parsley, salt, and pepper. Stuff into the reserved eggplant shells. Sprinkle the tops evenly with the breadcrumbs and cheese. Bake 25 to 27 minutes. Serve warm.
Yield: 4 servings
Pair with Vidal Blanc from Keg Springs Winery
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