SEAFOOD STUFFED EGGPLANT CASSEROLE ENJOY DAN:

SEAFOOD STUFFED EGGPLANT CASSEROLE by CHEF DAN:

Serves 4

INGREDIENTS:

2 small eggplant, peeled and cubed

Kosher salt to taste

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

1/4- chicken broth

1/2-teaspoon EACH dried thyme, dried oregano, and dried tarragon

4 scallion, bias sliced into 1/2-inch lengths

1-pound uncooked shrimp, peeled and deveined

1 cup Panko

2 eggs lightly beaten

1/8-teaspoon EACH cayenne pepper, blended curry, and freshly ground black pepper

1-pound crab meat, flaked

1 cup grated Parmesan cheese

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Boil the eggplant in enough salted water to cover in a skillet until tender, about 8-10 minutes.

2.   Drain and set aside.

3.   Heat 1 tablespoon olive oil in a skillet over medium-heat when sizzling.

4.   Add onion, and garlic and sauté for 4-5 minutes.

5.   Add chicken stock, add next 5 ingredients; sauté for 10 minutes.

6.   Add eggplant and sauté 1 minute.

7.   Stir in Panko and next 4 ingredients and cook 5 minutes, stirring constantly.

8.   Remove from heat and fold in crab meat.

9.   Spoon into a casserole dish and sprinkle with the Parmesan cheese.

10.                Bake in preheated oven for 30 minutes or until golden brown.

ENJOY DAN:                                                     SING SONGS & PLANT SEEDS!!