Stuffed Eggplant with Shrimp 2

2 cup rice
2 med. eggplants
1 cup water
6 slices of day old bread
1 cup chopped onions
1/2 cup cooking oil
2 cloves garlic
1/4 cup celery
2 tbsp. butter
2 tsp. butter
2 tsp. salt and pepper
2 eggs, slightly beaten
2 cans shrimp, drained
1/4 cup parsley
1/4 cup parmesan cheese

Parboil eggplants about 15 minutes or until almost tender. Cut lengthwise in 3 wedges. Remove pulp and chop. Place shells on greased sheet. Pour water over bread and squeeze out. Saute onions in oil until soft. Add garlic and celery. Cook 2 minutes. Add chopped eggplant, bread, butter and seasoning. Cook until bread is blended. Remove from heat, and gradually stir in eggs. Blend well. Add shrimp, parsley and rice. Pile in shells, sprinkle with cheese.

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Cajun Country -- New Iberia, Louisiana