Shrimp Stuffed Eggplant

Shrimp Stuffed Eggplant

5 medium eggplants, sliced in half, long ways, scooping out pulp (reserve pulp and halves
2 ½ pounds (50-60) shrimp, deveined and coarsely chopped
2 medium onions, finely chopped
5 green onions, finely chopped
3 ribs celery, finely chopped
2 green bell peppers, finely chopped
1/4 cups fresh parsley, finely chopped
5 cloves garlic, finely chopped
8 pieces dry toast, crumbled
2 ½ teaspoons dried thyme
2 eggs, lightly beaten
1 tablespoons salt
1 ½ cups Progresso bread crumbs
1 ¼ teaspoons vegetable oil
¾ teaspoons black pepper

Cook eggplant pulp in 1 cup water in covered saucepan until done; drain and set aside. Sauté onions, celery, peppers, parsley and garlic in oil. Add raw shrimp and cook until shrimp turn pink. Add cooked eggplant and dry crumbled toast. Mash with potato masher. Add salt, pepper and thyme. Cool the mixture, and then add beaten eggs. Scoop mixture into eggplant shells. Top with bread crumbs. Bake at 350 degrees for 30 minutes or until eggplant is soft and mixture is hot.

Makes 10 servings!

Note: You can prepare this ahead of time up to cooking in the oven. Place eggplants in fridge and chill until ready to bake.