How to make it

  • Cut shrimp into small pieces.
  • Peel eggplant. If shells are to be used for stuffing later, scoop out eggplant, cut into small chunks, and reserve shells.
  • Simmer eggplant over low heat in water.
  • Reserve liquid.
  • Saute onion and celery in butter and add shrimp.
  • When shrimp become pink, add garlic, green onions, parsley, and mushrooms.
  • Add eggplant to shrimp mixture.
  • Soak bread in cooled liquid from eggplant until all is absorbed. (Add more bread if needed)
  • Combine shrimp and bread mixtures, add egg, if desired.
  • Season to taste with salt and peppers, and mix well.
  • Pour into greased baking dish or stuff eggplant shells.
  • Top with cracker crumbs.
  • Bake uncovered, at 350 degrees for 45 to 60 minutes, or until bubbly around edges.

Reviews & Comments 1

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  • chihuahua 16 years ago
    This recipe sounds wonderful! I love shrimp and eggplant. I can't wait to try this. Thank you for sharing!
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