Instructions: Halve the eggplants, brush with oil, and bake at 350 until tender (20-30 minutes). When cool, cut a quarter-inch shell from the skin and scoop out the insides and chop the eggplant pulp. Saute the onion, bell pepper, and celery in the butter until clear. Add the garlic, seasoning, and eggplant and cook for 10 minutes. Remove from the heat and add the crab, parsley, and breadcrumbs. Fill the eggplant shells and sprinkle with breadcrumbs. Bake at 350 for 20 minutes.

(Maybe ADD grated cheese before baking?)

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