Shrimp Stuffed Eggplant

• 2 medium eggplant
• 1 c. water
• 6 slices day old bread
• 1 c. chopped onion
• 1/4 c. cooking oil
• 2 cloves garlic, chopped
• 1/4 c. chopped celery tops
• 2 Tbsp. butter
• 2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. cayenne
• 2 eggs, slightly beaten
• 1 lb. cooked and cleaned shrimp
• 1/4 c. parsley
• 1/4 c. grated Parmesan cheese

1. Parboil eggplant 15 minutes, until almost tender.
2. Cut each into 3 wedges.
3. Remove pulp and chop.
4. Place shells on greased baking sheet.
5. Pour water over bread.
6. Squeeze out extra moisture. Saute onion.
7. Add salt, garlic and celery tops; cook 2 minutes. Add chopped eggplant, bread, butter and seasoning.

eggplant, water, bread, onion, cooking oil, garlic, celery tops, butter, salt, pepper, cayenne, eggs, shrimp, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045816 (may not work)