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Cut each eggplant in half lengthwise; remove middle and chop the removed eggplant. In the margarine, place the chopped eggplant, onions, bell pepper, celery and garlic; smother until tender. Soak buns in eggs; when buns are completely soaked, mix well with chopped boiled shrimp, smothered eggplant, crabmeat, parsley and green onions. Season to taste. Boil shells of eggplant for 10 minutes; then stuff the shells with the eggplant-shrimp mixture. Top with crumbs and bake 15 to 20 minutes at 350ºF. Serves 4. From <A Taste of Louisiana>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.