Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggplant
  1                cup  sweet red onion
     1/2           cup  celery leaves
  1              pound  shrimp
  2        tablespoons  garlic
  2        tablespoons  butter
  6             slices  bread
  1                cup  water
     1/4           cup  parsley flakes
  1           teaspoon  salt
     1/4      teaspoon  white pepper
     1/4      teaspoon  cayenne
  2                     egg
     1/2           cup  parmesan cheese
  2               cups  tomato sauce

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

Nutritional Information:

234 Calories (kcal); 7g Total Fat; (28% calories from fat); 19g Protein; 24g Carbohydrate; 145mg Cholesterol; 965mg Sodium