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Preparation

1. Preheat oven to 350°F.
2. Chop onion, bell pepper and celery. Peel and dice eggplant into 1” cubes.
3. Place eggplant in a medium saucepan, cover with water and boil until tender, about 5 minutes. Drain well, place in a mixing bowl and set aside.
4. Sauté onion, bell pepper, celery and garlic in olive oil until tender but not brown.
5. Fold sautéed vegetables into eggplant. Add lemon juice, Worcestershire sauce, Creole seasonings, Tabasco sauce, rice, parmesan cheese, cayenne and beaten eggs. Stir to mix well.
6. Gently fold seafood into vegetable mixture. Place in a greased casserole dish. 
7. Mix bread crumbs with melted butter and top casserole.
8. Bake 25 to 30 minutes until topping begins to brown.