Seafood Stuffed Eggplant - cooking recipe

Ingredients

1 lb. shrimp
2 medium-sized eggplant
1/2 c. finely chopped onion
1/4 c. finely chopped celery
5 cloves garlic, minced
1/2 c. chopped fresh parsley
1/2 c. chopped fresh green onion tops
4 Tbsp. butter
4 slices bread ends
2 eggs
salt and black pepper to taste
cayenne pepper to taste

Preparation

Boil shrimp.
Peel,
devein
and
chop
then set aside. Cut each eggplant into lengthwise and remove middle.
Chop and add to skillet with onion, celery, garlic and butter.
Simmer, covered, until done.
Tear
bread
and
soak
with
eggs until completely saturated.
Mix
with
shrimp,
eggplant
mixture, parsley, onion tops
and
crabmeat.
Season to your own taste. Cover eggplant shells with
water and boil 10 minutes or until tender.
Stuff with shrimp
mixture and bake for 20 minutes at 350\u00b0.