STUFFED EGGPLANT AND VARIATIONS

Stuffed Eggplant
I know, not pretty, but once you start stuffing eggplants you'll think they are. The oyster version is something people fall out for.

2 eggplants, do not peel
1 cup soft, fresh breadcrumbs
1 large onion, finely chopped
1 clove garlic, minced
3 Tbsp butter
½ tsp salt
dash black pepper
1 egg, well beaten
1 tsp chopped parsley
1 sprig thyme

½ cup buttered bread cubes (I use about 2-3 tablespoons melted butter tossed with the half cup of bread crumbs, dried in the oven-just as you would for Macaroni and Cheese. You can also throw in a couple of Tablespoons of grated Parmesan as well, if you like)

Simmer eggplants in salted water until tender. Cut in half; remove seeds and discard; carefully spoon out the pulp. Chop pulp and add add bread crumbs. Saute onion, garlic and one of the variations listed below in butter over medium heat until tender, about 10 to 15 minutes. Stir in pulp, salt and pepper; continue cooking for 5 minutes, stirring frequently. Cool. Add egg, parsley, and thyme; mix thoroughly. Fill eggplant shells and sprinkle top with buttered crumbs. Bake in a 375 degree oven for 25 minutes.
8 servings.

Shrimp, Crawfish, Crab or Oyster Stuffing: Add ½ pound desired seafood, or a mixture, coarsely chopped. Feel free to use canned or frozen. The juices in the canned products should go in the stuffing as well.

Ham or Sausage Stuffing: Add ½ pound ham, coarsely chopped, sliced smoked sausage (ready to eat) or bulk sausage-you'll need to cook it and drain off the grease.

Ground Beef Stuffing: Add ½ pound ground beef-cooked, drain excess drippings.