Cut eggplant lengthwise; scrape out pulp and cut into pieces. Parboil until tender; drain, mash, and combine with slice of bread which has been wet with water and squeezed until no water remains. Add beaten egg, salt, and pepper. Melt shortening; add onion, celery, green pepper, and choppe shrimp. Remove from pan when cooked but not browned. Add to eggplant mixture and mix well. Pack this mixture into eggplant shells; bake in small pan at 375 degrees for 20 minutes.
Your Baked Eggplant with Shrimp is ready. Happy cooking!
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