Preparation:
Simmer eggplant in water to cover for 15-18 minutes, until almost tender remove from liquid and allow to cool to the touch halve lengthwise and scoop-out flesh, leaving a 1/2-inch thick shell finely dice removed flesh, set aside heat butter in a skillet, over a medium flame add onions, celery leaves, shrimp, and garlic heat and stir for 5-6 minutes, until onions have softened remove from heat, set aside combine bread and water to soak until fully moistened squeeze-out excess water with your hands combine bread, parsley flakes, diced eggplant, salt, white pepper, and onion mixture-mix well add eggs-mix well arrange eggplant halves into a baking pan spoon filling mixture into each sprinkle with grated parmesan bake at 400 degrees for 20-30 minutes, until tender and lightly toasted remove from oven moisten with tomato sauce serve hot |
