Eggplant, Crabmeat and Shrimp Casserole  

2 eggplants
1 tablespoon salt
1 medium onion, diced
1 bell pepper, diced
1/2 cup diced celery
2 large cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon Lea and Perrins, green label
* teaspoon Creole seasoning 
1/2 teaspoon hot pepper sauce
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste
3 eggs, beaten
1 pound lump crabmeat
1/2 pound boiled or steamed shrimp, peeled 
Seasoned bread crumbs, for topping
2 tablespoons butter, melted

Peel and dice eggplant into 1-inch cubes. Boil in enough water 
to cover with 1 tablespoon salt until tender, about 5 minutes. 
Drain well and set aside. 

Saute onion, bell pepper, celery, and garlic in olive oil until 
very tender. 

Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, 
Lea and Perrins, Creole seasoning, hot red pepper sauce, 
1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. 

Gently fold in seafood. Place in greased casserole. 
Top with bread crumbs and melted butter. 

Bake at 350 degrees for 25 to 30 minutes. 

*Note: I like to cut my eggplant in half. Rub a little oil on the
cut surface - place cut surface down on a cookie sheet and 
bake at 350 deg. for 30 to 45 min. or until cooked.  It comes out
less watery this way.