Eggplant canoes recipe

Recipe for eggplant canoes in our easy seafood recipes collection.

Recipe ingredients

• 4 medium eggplants
• 1 cup onions, chopped
• 1 cup green onions, chopped
• 4 cloves garlic, chopped
• 1 cup bell pepper, chopped
• 1/2 cup celery, chopped
• 2 bay leaves
• 1 teaspoon thyme
• 4 teaspoons salt
• 1 teaspoon black pepper
• 4 tablespoons bacon grease
• 1 1/2 pounds raw shrimp, peeled
• 1/2 cup, 1 stick, butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Louisiana hot sauce
• 1 cup seasoned Italian bread crumbs
• 2 eggs, beaten
• 1/2 cup parsley, chopped
• 1 pound lump crabmeat
• 3 tablespoons lemon juice
• 8 tablespoons Romano cheese, grated
• 1 cup sharp Cheddar cheese, grated

How to make eggplant canoes

• Cut eggplants in half lengthwise and boil in salted water for about 10 minutes or until tender.
• Scoop out insides and chop finely.
• Place eggplant shells in a shallow baking dish.
• Saute onions, green onions, garlic, bell pepper, celery, bay leaves, thyme, salt and pepper in bacon grease for about 15 to 20 minutes.
• Add chopped eggplant and cook covered for about 30 minutes.
• In a separate skillet, saute shrimp in butter until they turn pink, about 2 minutes, then add to eggplant mixture.
• Add Worcestershire sauce, hot sauce, bread crumbs and eggs to eggplant mixture.
• Stir in parsley and lemon juice. Add cheese. Gently fold in crabmeat.
• Fill eggplant shells with mixture.
• Bake uncovered at 350 degrees F until hot and browned, about 30 minutes.

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