2 med. eggplants
1 lg. onion or 5 sm. green onions, chopped
1/2 c. minced celery tops
1 to 1 1/2 lb. raw shrimp, peeled & deveined
2 cloves garlic, minced
2 tbsp. melted butter
5 to 7 slices day old bread
1 c. water
4 sprigs parsley, chopped, or 1/4 c. parsley flakes
1 tsp. salt
1/8 tsp. freshly ground pepper
1/8 tsp. cayenne
2 eggs, beaten
1/2 c. grated Parmesan cheese

TOMATO SAUCE:

1 lg. onion, finely chopped
2 stalks celery, chopped
1 clove garlic, minced
3 tbsp. olive, salad oil
1 bay leaf
1 tsp. salt
1/2 tsp. sugar
3/4 tsp. thyme
1/4 tsp. cayenne
1 (16 oz.) can Italian style tomatoes, undrained & chopped
4 to 6 sprigs parsley, chopped or 1/2 c. parsley flakes

Cook eggplant in boiling water about 15 minutes or until tender. Remove from water and let cool. Cut each in half lengthwise. Carefully scoop out pulp, leaving shells intact. Chop pulp. Saute onion, celery, shrimp and garlic in butter until onion is transparent and shrimp is tender. Soak bread in water; squeeze out any excess water. Add bread, parsley, eggplant, pulp, salt, pepper and cayenne to shrimp mixture; mix well. Cool SLIGHTLY, then add beaten eggs and mix well.

TOMATO SAUCE: Saute onion, celery and garlic in oil until tender. Stir in remaining ingredients. Simmer over low heat until sauce is reduced about 1/3. Discard bay leaf. Yields: 2 1/2 cups.

Arrange eggplant shells in a shallow baking dish; stuff each with shrimp mixture and sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes. Top with Tomato Sauce or serve on the side. To serve, cut in halves. Yields: 6 to 8 servings. Tomato Sauce can be made ahead.