1 lb Crabmeat (or 1 pound -chopped, cooked shrimp)
1 lg Lemon; juiced
1/2 c Freshly grated Romano or -Parmesan cheese
Chopped parsley


Wash and dry eggplants. Preheat oven to 350 degrees; place eggplants on a
baking pan, and bake about 35 or 40 minutes or just until tender. Remove
from oven, cut in half lengthwise, and cool. With a spoon or sharp knife,
scoop out pulp, leaving a 1/2 inch shell. Chop or mash pulp.

While eggplants are baking, saute garlic, green onion, celery and bell
pepper in 2 tablespoons butter until soft but not browned. Remove from heat
and combine with eggplant pulp and all reamining ingredients except 1/2 cup
bread crumbs, remaining butter and cheese. Mix lightly and taste to correct
seasonings.

Spoon filling loosely into reserved eggplant shells. Top with remaining
bread crumbs and dot with remaining butter.

Arrange filled shells on an oiled shallow pan; do not crowd. Put in
preheated 350 degree oven and bake about 20 to 25 minutes or until hot and
lightly browned. During the last 5 to 6 minutes of cooking, sprinkle with
cheese. Served garnished with chopped parsley.

Note: This filling can also be baked in a buttered casserole dish instead
of eggplant shells.