2 lg. eggplants
1 lg. onion, chopped
2 stalks celery, chopped
1 clove garlic, crushed
1 c. grated cheese
Bread crumbs
1 lb. shrimp, peeled and deveined

Parboil eggplant until tender. Cut in half and remove pulp. Saute shrimp, onions, celery and garlic in butter. Add eggplant to sauteed mixture and stir. Add cheese and stuff mixture into eggplant shells. Sprinkle with bread crumbs and bake at 350 degrees until brown.