2 med. eggplant
6 slices day-old bread
1/4 c. oil
1/4 c. chopped celery
2 eggs, slightly beaten
2 cans shrimp or 1 lb. fresh shrimp (cooked)
1/4 c. Parmesan cheese
1 c. water
1 c. chopped onions
2 cloves garlic, chopped
2 tbsp. butter
Salt, black, red pepper
1/4 c. fresh parsley

Parboil eggplant for 15 minutes. Cut lengthwise into 3 wedges. Remove pulp and chop. Place shells on greased baking sheet. Pour the 1 cup of water over the 6 slices of bread and gently squeeze out most of the water.

Saute onions in oil until soft. Add chopped garlic and celery and cook for 2 minutes. Add chopped eggplant, bread, butter, salt and pepper. Season highly.

Gradually stir in beaten eggs and blend well. Add the chopped shrimp and fresh chopped parsley; mix well. Pile into shells and sprinkle top with cheese. Bake at 400 degrees for 20 minutes.