Stuffed Eggplant—A One Dish Meal.

Preparation

1. Preheat the oven to 375 degrees. Bring 4 cups of the water to a boil in a 3-quart saucepan. Cut the eggplant in half lengthwise. Scoop out the pulp leaving only 1/4 inch of the meat intact and reserving the shells. Add the pulp to the boiling water, reduce the heat to medium-low, and simmer for 5 minutes. Drain and set aside. Preheat a medium skillet over medium-high heat. Add the oil, then the onion and shallot. Sauté until soft, 2 to 3 minutes. Add the eggplant pulp, shrimp, crabmeat, and parsley, then the egg, lemon juice, Worcestershire sauce, salt, and pepper. Mix well. Spoon the mixture into the reserved eggplant shells. Place the shells into a 7-by-12-inch baking dish, add the remaining 1 cup water to the dish, and sprinkle with the Parmesan cheese. Bake until browned, about 25 minutes.