Instructions: Heat 1/4 cup butter in skillet. Saute onions, celery and green pepper for about 5 minutes or until tender. Cut eggplant in half, lengthways. Scoop out pulp to within 1/4 inch of skin. Cut pulp into 1/2 inch cubes. Blend flour and salt into sauteed vegetables, add cubed eggplant, cover and cook over medium heat for five minutes. Dissolve bouillon cubes in boiling water, pour into mixture and add rice and shrimp or crawfish. Toss lightly and heat thoroughly. Stir occasionally. Fill eggplant shells with rice mixture. Mix bread crumbs with oil. Sprinkle on top with breadcrumbs. Place in shallow baking dish and bake at 375 degrees for 20 to 30 minutes until breadcrumbs are golden brown.

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