In skillet, saute' 1/4 c. minced onion and
1 tbs. chopped parsley in 1/2 stick or 1/4 c. butter
until onion is browned. Stir in chopped eggplant,
add salt and pepper to taste, and
cook mixture, covered, over moderate heat for 5 min.,
or until eggplant is very soft.

Add 1/2 c. each chopped cooked crabmeat,
chopped cookedshrimps, and bechamel sauce.
Put reserved shells in baking dish just large enough
to hold them. Divide stuffing between shells and
sprinkle each shell with 2 tbs. each freshly grated
Parmesan cheese and bread crumbs and
1 tbs. melted butter. Bake at 425F for 10 min.,
or until topping is golden.