Boil eggplant in water for 15 minutes. Drain and when cool enough to handle, cut lenghtwise and carefully remove pulp, leaving a shell 1/4 inch thick. Chop the pulp and reserve. Arrange the shells in a shallow baking dish.
Stuffing: Brown the bread crumbs in 1 Tablespoon of butter. Mix with Parmesan cheese. In skillet, melt 4 Tablespoon of butter. Add scallion and parsley, and saute' for 2 minutes. Add remaining ingredients, including eggplant pulp, and cook. Stir ingredients for 3 extra minutes. Pile this filling into the eggplant shells. Sprinkle with the bread crumb-cheese mixture, and dot each portion with 1 teaspoon of butter. Bake in 400 degree oven for 20 minutes.
» This recipe is acredited to Mrs. Becky Blizzard of Crisfield, Md. and was 2nd Place Winner in the 1976 Crab Cooking Contest in Crisfield, Md.