1 eggplant
1/2 cup chopped bacon
1 Tbl butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 Tbl minced garlic
1 pound 70-90ct shrimp
1tbl sea salt
1 tsp italian seasoning
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp ground bay leaf
1 pound crabmeat
1 Tbl lemon juice
1/4 cup Romano cheese
1/4 cup chopped parsley
1 cup fine plain bread crumb
1/2 pound fettuccini noodles
I lemon
1/4 cup chopped parsley
Cut off top of eggplant, cut in half lengthwise, place on greased sheet pan cut side down, cover with foil and bake 350 degrees till tender.
In large deep fry pan,cook bacon until tender, add butter and vegetables, saute until tender, add shrimp and spices, saute shrimp until pink
Scoop eggplant from shell, chop coarsely and add to pan, stir well
Add crabmeat and lemon juice, stir well
Add Romano and bread crumbs, stir well
Add mixture to eggplant shells, spread evenly
Top each with more bread crumbs and Romano cheese
Boil fettucini in salted water until tender but firm to the bite
Drain and toss with butter and squeezed lemon juice
Place eggplant back on sheet pan, cook under broiler until bread crumbs brown about 1/2 a minute
Serve eggplant next to noodles on warm platter or dinner plate (you can warm dinner plate or platter in oven ), sprinkle noddles with chopped parsley
All of them sound great as I eat my Peanut Butter Jelly sammich for lunch.