Crab and Shrimp stuffed Eggplant

3 Whole eggplants (medium size)

1/2 Pound Lump crab Meat

1/2 Pound medium shrimp peeled

1/4 Pound butter

2 Medium onions (chopped fine)

1/4 Cup parsley (chopped)

1 Stalk of celery (chopped fine)

3 cloves garlic (chopped fine)

2 bell peppers (chopped)

salt and Pepper to taste

1 tsp. paprika

1/2 Cup bread Crumbs

2 tsp. olive oil

Place whole eggplants in large pot with enough water to cover the whole eggplants, and simmer until they are soft. When soft remove from heat and cool in cold water. When cool, cut the eggplants in half and scrape the eggplant out. Be careful not to tear skin. Next sauté onions, celery, bell pepper in butter until soft. Here in the South this is called the Trinity. Add the eggplant meat that you scraped out and the garlic cook until all the liquid had evaporated. Add shrimp and cook about five minutes. Turn fire off and fold in crab meat and parsley and enough bread crumbs to give the mixture consistency. Fill the empty shells with the mixture and lightly spread bread crumbs on top and sprinkle the olive oil on top of each half eggplant, and bake in 350 degree oven for about twenty-five minutes.