Shrimp Stuffed Eggplant (aubergine) Recipe

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Ingredients

Directions

Step #1 Split eggplants in half & scoop out flesh, leaving 1/4 inch thick sides.
Step #2 Drop flesh in boiling water for 5 mins, remove, drain in colander.
Step #3 Repeat with shells, remove & drain, set aside.
Step #4 Cook onion, garlic, green pepper & celery in half of the butter until tender.
Step #5 Add eggplant flesh, shrimp, thyme, parsley, salt & pepper, worcestershire & cayenne.
Step #6 Add eggs to above, cook 5 mins.
Step #7 Fill shells with mixture, sprinkle with bread crumbs & bake 20-30 mins at 350 degrees.
Step #8 Melt remaining butter, sprinkle with parmesan cheese, pour over eggplants, serve hot.
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