Galatoire's Stuffed Eggplant

"Galatoire's, serving Creole cuisine since 1905, has become a New Orleans institution. Stuffed Eggplant is still on their menu, although, of course I can't guarantee you that they're still serving this exact recipe, given to Mary and
Vincent Price in the 1970's. No matter. It's scrumptious!"

Boil eggplant in water for about 20 minutes. Drain; when cool enough to handle, cut lengthwise and carefully remove pulp, leaving a shell 1/4 inch thick. Chop the pulp and reserve. Arrange the shells in a shallow baking dish. Preheat oven to 400ºF. Brown breadcrumbs in 1 tablespoon butter. Mix with Parmesan cheese. In a skillet melt 4 tablespoons butter. Add scallions and parsley and sauté for 2 minutes. Add crabmeat or diced raw shrimp and cook, stirring, for 3 minutes longer. Add the eggplant pulp and sprinkle with salt and pepper. Mix, cover, and cook over low heat for 5 minutes. Pile this filling into the eggplant shells. Sprinkle with breadcrumb-cheese mixture and dot each portion with 1 teaspoon butter. Bake 20 minutes. Serve piping hot. Serves 2.