Shrimp-Stuffed Eggplant

Source: The Advocate - Baton Rouge, Louisiana

6 medium eggplants
1/2 cup (1 stick) margarine
2 medium onions, medium dice
1 tablespoon chicken bouillon granules
1/4 teaspoon red pepper
1 teaspoon garlic powder
1 tablespoon granulated sugar
3/4 teaspoon salt
3 large bay leaves
2 pounds. shrimp (26/30 count), peeled, deveined
    and each shrimp cut into three pieces
2 pieces toast or toasted hamburger bun
1/4 cup Italian bread crumbs

Peel eggplant and cut into large chunks. Boil in about 3 inches of water in a large pot. Drain in a colander.

In a large saucepan, melt margarine and add onion. Sauté onion until almost clear. Add chicken granules, red pepper, garlic powder, sugar, salt, bay leaves and cut shrimp. Cook for 10 minutes over medium heat.

Add cooked eggplant to the onion mixture. Add bread and mix lightly.

Place in a large casserole dish and top with bread crumbs. Bake at 350 degrees F for about 30 minutes or until top is browned very lightly.