2 md Size eggplants
1/2 c  Onions; chopped fine
1/2 c  Celery; chopped fine
1/2 c  Bell pepper; chopped fine
2    Eggs
4 tb Margarine
4    Cloves garlic; minced
2    Hamburger buns
1/2 lb Crabmeat
1 lb Boiled shrimp; cooked,
-peeled and deveined

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 350 degrees. Serves
4.