Created by Felix4067 on December 12, 2011
Step 1: Preheat oven to 300F. Heat a large pot of water to a boil; add eggplant halves and boil 10 minutes. Drain and set aside until cool enough to handle.
Step 2: Meanwhile, saute onion and green pepper in 2 tablespoons butter until softened, about 5 minutes. Add garlic and black pepper and saute an additional 2 minutes.
Step 3: Scoop out eggplant pulp, leaving about a 1/2-inch shell. Place eggplant halves open side up in a shallow baking dish.
Step 4: Remove seeds from pulp and combine with onion mixture, shrimp, and 1 cup cracker crumbs; add salt and pepper to taste.
Step 5: Divide shrimp mixture evenly among eggplant shells.
Step 6: Combine remaining cracker crumbs with 4 tablespoons melted butter; sprinkle over tops of stuffed eggplant halves.
Step 7: Bake for 20-25 minutes, until heated through and crumbs are lightly browned.