(Lee)
3 medium eggplants   ¾ cup butter
1 ½ bunch green onions, chopped 1 lb. medium shrimp, peeled
1 ½ tsp. dried basil   1 ½ tsp. dried oregano
2 Tbsp. lemon juice   2 Tbsp. white wine
1 lb. fresh crabmeat, picked  Salt and pepper to taste
½ cup flour    1 ½ cups heavy cream
Fresh grated Parmesan, Romano, or Asiago cheese

Cut eggplants in half lengthwise and score flesh in a checkerboard pattern.  Bake eggplants until tender, 30 to 40 minutes.  Saute green onions, shrimp, basil, and oregano in butter until shrimp are just done, 3 to 5 minutes.  Scoop out eggplant flesh, reserving shells.  Combine eggplant with shrimp mixture and cook over medium heat until eggplant is soft.  Add lemon juice and wine.  Gently fold in crabmeat and season generously with salt and pepper.  Whish together flour and cream into a paste and gradually blend into eggplant mixture until desired consistency is reached (all flour/cream paste may not be needed).  Stuff reserved eggplant shells with cooked mixture.  Bake at 350 until heated through, about 30 minutes.  Top with cheese halfway through cooking time.  Serves 6.