Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 eggplant

  3. 1 cup sweet red onion

  4. 1/2 cup celery leaves

  5. 1 pound shrimp

  6. 2 tablespoons garlic

  7. 2 tablespoons butter

  8. 6 slices bread

  9. 1 cup water

  10. 1/4 cup parsley flakes

  11. 1 teaspoon salt

  12. 1/4 teaspoon white pepper

  13. 1/4 teaspoon cayenne

  14. 2 egg

  15. 1/2 cup parmesan cheese

  16. 2 cups tomato sauce

Instructions Jump to Ingredients ↑

  1. 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


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