Instructions: Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in roasting pan. Bake 30 minutes at 350 F. Scrape pulp from the skin, leaving a shell with skin intact. Melt butter in heavy skillet and saute in it the onion and a generous amount of parsley. Season mixture with salt and pepper and allow to simmer a few minutes. Add eggplant pulp and cook a few more minutes. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake in 350 F oven for 30 minutes.

Serves 4.

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