1 lb. raw Louisiana shrimp, peeled, deveined, and chopped
2 med. eggplants
1 lg. onion or 5 green onions, chopped
1/2 c. celery tops, minced
2 cloves garlic, minced
2 tbsp. butter
5 slices day old bread
1 c. water
4 sprigs parsley, chopped
1/8 tsp. black pepper
1/8 tsp. red pepper
3 egg whites, beaten
1/3 c. Parmesan cheese, grated
1 tomato, chopped

Cook eggplant in boiling water about 15 minutes. Remove from water and let cool. Cut each in half lengthwise; carefully scoop out pulp, leaving shell intact. Chop pulp. Saute onions, celery, shrimp, and garlic in butter until tender. Soak bread in water, then squeeze out excess water. Add bread, parsley, eggplant pulp, salt, and pepper to shrimp mixture, mixing well. Cool slightly, then add beaten egg whites, blending well. Arrange eggplant shells in baking dish. Stuff each shell with shrimp mixture and sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes. Yield: Serves 4.