Total Calories: 137
Puncture eggplant several times and cook on HIGH in microwave for 3 minutes. Set aside to cool. When cool, pull skin off and chop. Sauté shrimp, onion, bell pepper, celery, and garlic in cooking spray until the shrimp turn pink. Add pepper, soup, and cheese; heat and set aside. Mix with 1/4 cup seasoned bread crumbs and chopped eggplant. Top with remaining bread crumbs and spray with cooking spray. Bake at 350° for 25 minutes.
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