Oyster-Stuffed Eggplant

I first ate this as a guest at a Thanksgiving dinner and the recipe was declared to be a family secret. It took a long time to find it, but it was worth the effort. I do spice it up a bit and I don't finish and serve it in the Eggplant shells--rather I use one big souffle dish or individual ramekins (when serving it as a first or second course). I use flat leaf parsley and put some pretty stems aside to decorate the plates.