Crab Stuffed Eggplant
Crab-stuffed eggplant features tender roasted shells topped with savory crab, herbs, and cheese, offering a delightful seafood entrée perfect for elegant dinners or family gatherings.
Ingredients
Instructions
- Cut eggplants in half lengthwise and scoop out the pulp, leaving a 1/2-inch thick shell. Chop the pulp into 1-inch cubes.
- Heat olive oil in a large skillet. Sauté the eggplant cubes, chopped onion, and minced garlic until the onion is soft.
- Stir in parsley flakes, grated Romano cheese (if using), and crabmeat mixed with lemon juice.
- Mix well until combined. Stuff the eggplant shells with the mixture.
- Sprinkle bread crumbs over the stuffed eggplants.
- Place one slice of tomato on top of each eggplant.
- Sprinkle about 1/2 teaspoon of olive oil, then evenly sprinkle basil and oregano over the tomato slices.
- Bake at 350°F (175°C) for 20 to 25 minutes until heated through and golden.
Nutrition & Diet Analysis (per serving)
659
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).