Stuffed Eggplants With Okra And Crabmeat
Created by dienia b on August 23, 2023
- Servings: 4
- Prep Time: 20m
- Cook Time: 2h
- Recipe #41507
Ingredients
- 1 large eggplant
- 1/2 teaspoon salt
- 2 tablespoons onion, minced
- 1/2 cup green bell pepper, diced
- 15 ounces fire roasted tomatoes , undrained (1 can)
- 1/2 cup frozen okra, sliced
- 1/4 cup celery, sliced
- 2 tablespoons fresh parsley, minced
- 1/3 cup salad oil
- 8 ounces crabmeat
- 1 teaspoon creole seasoning
- 1/16 teaspoon tabasco sauce
- 3 tablespoons bread crumbs
- 1/4 ounces parmesan cheese, grated (3 tablespoons)
How to Make
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Step 1: Cut eggplant in half lengthwise, boil 15 minutes, then place under cold water to cool.
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Step 2: In a large frying pan, heat cooking oil, sauté celery, green peppers, onions, and chopped parsley until well done.
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Step 3: Remove pulp from eggplants and mix well with okra, tomatoes, crab meat, salt, Creole Seasoning, and several dashes of Tabasco Pepper Sauce.
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Step 4: Add to frying pan and cook for 6 minutes.
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Step 5: Fill eggplant shell with mixture, sprinkle Parmesan Cheese, then bread crumbs, and place in a well greased 9x13 casserole.
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Step 6: Bake in oven preheated 350 degrees F. until thoroughly cooked about one hour.
Nutritional Facts
- Serving Size: 1 (143.8 g)
- Calories 90.7
- Total Fat - 3.2 g
- Saturated Fat - 1 g
- Cholesterol - 6.5 mg
- Sodium - 487.9 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 2.5 g
- Sugars - 4.6 g
- Protein - 3.4 g
- Calcium - 85.7 mg
- Iron - 1.3 mg
- Vitamin C - 26 mg
- Thiamin - 0.1 mg