Stuffed Eggplant:
	2 medium eggplants cut in half, scooped out and chopped
	1 lb crabmeat, picked over for shells and cartilage
	1 lb small - medium shrimp, peeled
	1 bunch green onions, chopped
	1 toe garlic, chopped
	¼ cup Olive Oil (extra virgin)
	¼ cup butter
	Italian Breadcumbs
	Boil the chopped eggplant for 15 minutes or until soft. 
	Put the olive oil in a deep skillet and add the onions and garlic. Sauté
	until soft. Add in the eggplant and the butter.
	Add shrimp.
	Top with Italian Bread Crumbs and a pat of butter. Bake in a ramekin or shallow
	dish at 350º until browned.

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