Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the eggplants until soft, about 10 minutes. Drain and refresh under cold running water. When cool enough to handle, scoop out the pulp, leaving 1/2-inch shells. Place the shells on a baking sheet and chop the pulp.

In a large deep saute pan, heat the 5 tablespoons of the oil over medium-high heat. Add the eggplant pulp and cook, stirring, until soft, 3 to 4 minutes. Add the onions, bell peppers, celery, green onions, garlic, salt, and cayenne, and cook, stirring, until the mixture is very soft, about 5 minutes. Remove from the heat.

In a small bowl, combine the bread crumbs with the Essence.

Add the crabmeat, shrimp, parsley, and thyme to the vegetable mixture, being careful not to break up the crabmeat. Add 3/4 cup of the seasoned bread crumbs and 1/4 cup of the cheese and stir gently to combine. Adjust the seasoning, to taste. Add the beaten eggs and mix to combine. Stuff the mixture into the eggplant shells. In a small bowl, combine the remaining 1/4 cup bread crumbs, 1/4 cup cheese, and 1 tablespoon olive oil and sprinkle over the tops of the eggplants. Bake until heated through and golden brown, 30 to 40 minutes.

Meanwhile, in a large pot, heat the oil to 375 degrees F. Pat the parsley completely dry on paper towels. Add in batches to the oil and fry until crisp but not browned, about 40 seconds. Remove and drain on paper towels and lightly season with salt.

Remove the stuffed eggplants from the oven and place on 4 large plates. Garnish with the fried parsley and serve.