Shrimp Stuffed Creole Eggplant Recipe

• 1 pound raw Louisiana shrimp, peeled, deveined, and minced
• 2 med. eggplants
• 1 lg. onion or possibly 5 green onions, minced
• 1/2 c. celery tops, chopped
• 2 cloves garlic, chopped
• 2 tbsp. butter
• 5 slices day old bread
• 1 c. water
• 4 sprigs parsley, minced
• 1/8 teaspoon black pepper
• 1/8 teaspoon red pepper
• 3 egg whites, beaten
• 1/3 c. Parmesan cheese, grated
• 1 tomato, minced

1. Cook eggplant in boiling water about 15 min.
2. Remove from water and let cold.
3. Cut each in half lengthwise; carefully scoop out pulp, leaving shell intact.
4. Chop pulp.
5. Saute/fry onions, celery, shrimp, and garlic in butter till tender.
6. Soak bread in water, then squeeze out excess water.
7. Add in bread, parsley, eggplant pulp, salt, and pepper to shrimp mix, mixing well.
8. Cold slightly, then add in beaten egg whites, blending well.
9. Arrange eggplant shells in baking dish.
10. Stuff each shell with shrimp mix and sprinkle with cheese.
11. Bake at 400 degrees for 20 to 25 min.
12. Yield: Serves 4.

shrimp, eggplants, onion, celery tops, garlic, butter, bread, water, parsley, black pepper, red pepper, egg whites, parmesan cheese, tomato

Taken from cookeatshare.com/recipes/shrimp-stuffed-creole-eggplant-52282 (may not work)