Shrimp and Crab Stuffed Eggplant
4 medium eggplants (about 1 pound each), split lengthwise
4 tablespoons of olive oil
Preheat broiler. Arrange split eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2 inch thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
Preheat oven to 375 degrees F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onion, mushrooms and garlic; saute until tender, about 5 minutes. Add boiled eggplant, shrimp, cayenne, basil, thyme; saute until shrimp are just cooked, about 4 minutes. Remove from heat. Stir in breadcrumbs, cheese and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture (Can be prepared 1 day ahead; refrigerate.)
Preheat oven to 375 degrees F. Sprinkle stuffing with remaining breadcrumbs and cheese. Bake stuffed eggplant until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.