Eggplant Crabmeat and Shrimp Casserole

Eggplants compliment other foods nicely as a side dish and are hearty enough to steal the show in a main course – as this recipe sure will!

Ingredients

• 2 large eggplants
• 1 tbsp salt
• 1 medium onions, diced
• 1 bell pepper, diced
• 1/2 cup diced celery
• 2 large cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice, freshly squeezed
• 1 tbsp Worcestershire sauce
• 1 tbsp Lea and Perrins, green label
• 1/4 tsp Creole/Cajun seasoning
• 1/2 tsp hot pepper sauce
• 1 sleeve crackers, crushed for crumbs
• 1/4 cup grated Parmesan cheese
• Salt and cayenne pepper, to taste
• 3 eggs beaten
• 1 pound lump crabmeat
• 1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained)
• Seasoned bread crumbs, for topping
• 2 tbsp butter melted

Directions