STUFFED EGGPLANT BECHAMEL

Bechamel sauce:

• 1/4 cup butter
• 1/2 cup chopped onions
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt

Heat the butter in a medium-size saucepan over medium heat. Add the onions and cook, stirring, until soft and golden, 6 to 8 minutes. Blend in the flour and milk and season with salt. Cook, stirring, until the mixture is thick and smooth. Set aside.

• 2 eggplants, each about 1 pound
• 1 cup of the béchamel sauce
• 1/4 cup butter
• 2 cups coarse dried breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• White or black pepper to taste
• 1/8 teaspoon allspice
• 1/2 pound shrimp, boiled, peeled and chopped
• 1/2 pound lump crabmeat, picked over for shells and cartilage
• Grated Parmesan cheese

Place the whole eggplants in a shallow pan and bake at 350 degrees until soft, 45 minutes to one hour. Remove from the oven and let cool. Cut off the stem ends. Cut each in half lengthwise and carefully scoop out the pulp, leaving about 1/4 inch of the flesh with the shells. Chop the pulp finely, then measure out two cups.

Melt the butter in a large saucepan and stir in the breadcrumbs. Add the eggplant pulp, seasonings and the bechamel sauce. Mix well. Add the shrimp and crabmeat and gently stir. Fill the eggplant shells with the mixture. Sprinkle generously with the Parmesan cheese.

Set the stuffed eggplants in a shallow baking pan and bake at 375 degrees until hot, bubbly, and lightly browned, 15 to 20 minutes.