Shrimp and Crab Stuffed Eggplant

I have really been on an eggplant kick this year. Sometimes I forget how versatile they are. Sorry if my instructions are a bit rambling. I made these and then wrote down the recipe. Bad form.

Shrimp and Crab Stuffed Eggplant
8 servings
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4 medium eggplants (about 1 pound each), split lengthwise
2 cups water
1 teaspoon salt

4 tablespoons of olive oil
1 1/2 cups chopped onion
3 cloves garlic, minced
1 cups chopped mushrooms
1/4 cup chopped basil
1 tablespoon chopped thyme, more if you like
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
1/2 pound crabmeat, drained well, picked over twice
1 cup dry Italian-style breadcrumbs, reserve about 1/4 cup for topping
White wine, about 1/2 cup or enough to make stuffing moist
1/2 cup grated Parmesan cheese, plus 1/4 cup for topping

Preheat broiler. Arrange split eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2 inch thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.

Preheat oven to 375 degrees F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.

Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onion, mushrooms and garlic; saute until tender, about 5 minutes. Add boiled eggplant, shrimp, cayenne, basil, thyme; saute until shrimp are just cooked, about 4 minutes. Remove from heat. Stir in breadcrumbs, cheese and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture (Can be prepared 1 day ahead; refrigerate.)

Preheat oven to 375 degrees F. Sprinkle stuffing with remaining breadcrumbs and cheese. Bake stuffed eggplant until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.