Shrimp Stuffed Eggplant - cooking recipe

Ingredients

2 large eggplant
2 large onions, chopped
1/2 bell pepper, diced
2 large pods garlic
4 stalks celery, chopped
2 Tbsp. olive oil
1 tsp. salt
1/2 c. white cooking wine
liquid crab boil
1 lb. medium shrimp
2 Tbsp. grated Parmesan cheese
1/4 tsp. red pepper
dash of Tabasco sauce
1 tsp. herb mix (Fines herb)
2 Tbsp. mayonnaise
1 egg, beaten
dash of Worcestershire sauce
3/4 c. fine bread crumbs

Preparation

Peel shrimp.
Rinse in colander.
Cook in just enough water to cover.
Add 1/2 teaspoon salt and 1 tablespoon crab boil.
Cook on high until water begins to simmer.
Cover pot.
Turn off heat and let stand 5 to 7 minutes.
Remove shrimp from water.
Save water. Peel eggplant and cut into chunks.
Cook eggplant in shrimp water until soft enough to mash.
In large skillet, heat olive oil. Saute onions, bell pepper and celery.
When lightly brown and \"limp,\" add garlic.
Saute 2 more minutes.
Remove skillet from heat.
Mash eggplant until chunks are not intact.
Add 1/2 teaspoon herb mix (oregano, basil, thyme, bay leaves, powdered). Add remaining salt and red pepper.
Add sauteed vegetables.
Cut shrimp into 1/3-inch long pieces.
Add wine, beaten raw egg, Worcestershire and Tabasco sauce and mayonnaise.
Mix thoroughly. Add bread crumbs.
Mix well.
Spread in 2-quart greased casserole. Top with grated Parmesan cheese and bake for 30 minutes in 325\u00b0 oven.
If mixture is too dry, add more mayonnaise or egg.
If too moist, add more bread crumbs.