1/2 cup onion, chopped 1/4 cup green bell pepper, chopped 1/2 cup parsley, chopped 2 cloves garlic, finely chopped 1/3 cup shortening, melted 1 large eggplant 1 cup canned tomatoes 2 bay leaves 1 1/2 teaspoon salt 1/2 teaspoon black pepper 2/3 cup water 1 cup deveined shrimp 3 tablespoons butter or margarine, melted 3/4 cup dry bread crumbs
Saute onions, green peppers, parsley, and garlic until tender. Wash and cut eggplant in half lengthwise.
Scoop out pulp, leaving about 1/4 inch thickness around the shell. Turn shells upside down in a pan of cold water to prevent discoloration.
Chop pulp. Add tomatoes, seasonings, water, and eggplant pulp to sauteed mixture. Cover and simmer until eggplant is tender. Remove bay leaves from mixture. Add shrimp to mixture.
Combine butter and bread crumbs. When filling shells, alternate a layer of shrimp mixture and a layer of buttered bread crumbs.
Put in baking pan with a small amount of water on bottom to prevent sticking. Bake at 400 degrees F for 35 to 40 minutes.