Sprinkle the eggplant with a lot of salt and allow to drain inside a colander in the sink for fifteen minutes. Rinse the salt off and drain.
Combine the eggplant, red bell pepper, celery, wine, stock, thyme, basil, and oregano in a skillet. Cook over medium high heat until the vegetables begin to soften, then remove from the heat. Add the crabmeat and mix lightly.
In a separate saucepan, heat the butter with the flour and stir to make a light roux. Add the hot milk and whisk to make a fluffy béchamel sauce.
Fold the eggplant-and-crabmeat mixture into the béchamel. Add salt and pepper to taste.
Cut a wide slit in the top of the fish fillets and top them with the stuffing. Sprinkle salt, pepper, and bread crumbs lightly over the top. Place the fillets in a pan, douse with a little white wine, and bake in the 400-degree oven for 8-10 minutes.
