Shrimp Stuffed Eggplant - cooking recipe

Ingredients

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

Preparation

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