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2 medium eggplant (about 3-4 pounds) 4 ounces (1/2 stick) butter 1 and 1/2 cups red onion, diced 5 toes garlic, chopped 14 oz. can petite diced tomatoes, drained 1 pound crabmeat, picked free of shells salt to taste black pepper to taste cayenne pepper to taste 1 Tbsp. chicken base, optional 1/2 cup sliced green onions 1/4 cup chopped parsley 1 cup plain or Italian breadcrumbs (plus additional for topping) Parmesan cheese, 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 base. 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 or until hot.