2 medium eggplant, ends trimmed
4 oz. butter
2 shallots, peeled and chopped
¼ cup chopped fresh Italian parsley
¼ lb. (about 1 cup) raw shrimp, coarsely chopped
½ cup heavy cream
1 cup crabmeat
1 tsp. kosher salt
1/8 tsp. cayenne pepper
½ cup grated Parmesan cheese
½ cup bread crumbs
Cut the eggplant in half horizontally, and place in a baking pan with 1” water. Bake in preheated 375 F oven for 20-30 minutes until tender. Remove from oven; with a spoon scoop out the pulp and reserve. Place eggplant shells back in the pan without the water.
In a medium skillet, heat the butter and sauté the shallots until soft, about 2 minutes.
Add the reserved eggplant pulp, parsley, shrimp, cream, crabmeat, salt and pepper. Cook for 2 minutes until shrimp are pink. Place the filling in the reserved eggplant shells, and sprinkle on the Parmesan cheese and bread crumbs. Bake in preheated 375 F oven for 15 minutes until golden brown on top. Serves 4-8. (Cut the large eggplant in half to serve).