Shrimp Stuffed Eggplant

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
• 14 c parsley
• 2 medium eggplants
• 6 slices day-old bread
• 12 c cooking oil
• 14 c celery
• 2 tsp salt and pepper
• 14 c Parmesan cheese

Directions

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