Shrimp Stuffed Eggplant

Name: Shrimp Stuffed Eggplant
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

15 ingredients

7 steps

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

Directions

1

Parboil eggplant 15 minutes, until almost tender.
2

Cut each into 3 wedges.
3

Remove pulp and chop.
4

Place shells on greased baking sheet.
5

Pour water over bread.
6

Squeeze out extra moisture. Saute onion.
7

Add salt, garlic and celery tops; cook 2 minutes. Add chopped eggplant, bread, butter and seasoning.