Shrimp Stuffed Eggplant - cooking recipe

Ingredients

2 c. rice
1 c. water
1 c. chopped onion
2 cloves garlic
2 Tbsp. butter
2 eggs, slightly beaten
2 cans shrimp, drained
1/4 c. parsley
2 medium eggplants
6 slices day-old bread
1/2 c. cooking oil
1/4 c. celery
2 tsp. salt and pepper
1/4 c. Parmesan cheese

Preparation

Parboil eggplants about 15 minutes or until almost tender.
Cut lengthwise in 3 wedges.
Remove pulp and chop.
Place shells on greased sheet.
Pour water over bread and squeeze out.
Saute onion in oil until soft.
Add garlic and celery and cook 2 minutes.
Add chopped eggplant, bread, butter and seasoning.
Cook until bread is blended.
Remove from heat and gradually stir in eggs.
Blend well. Add shrimp, parsley and rice.
Pile in shells.
Sprinkle with cheese.
Bake at 400\u00b0 for 20 minutes.