6 medium eggplants
1 pound small shrimp
1 pound white lump crabmeat
4 each green bell peppers
4 medium sweet onions
1/2 cup Italian Parsley
3 cloves garlic
1/2 cup celery
salt and pepper to taste
extra virgin olive oil
Boil eggplants till
soft; then dig out the meat. Save eggplant shells.
Spray a large nonstick
skillet with cooking oil spray. Sauté bell peppers, onion, celery
and garlic together until limp.
Add eggplant meat. Let smother on medium heat until most of the water
is cooked out, then add shrimp. Cook for another 20 minutes, then place
mixture in a large mixing bowl and fold in crab meat and parsley. Let
cook slightly and add enough bread crumbs to be firm enough to stuff shells.
Sprinkle each stuffed shell with more crumbs and paprika and drizzle with
a very small amount of extra virgin olive oil. Bake until browned on top
in 350 degree oven.