Bring a large pot of water to a rolling boil and drop the eggplant in for about two minutes. Remove and drain.
Heat the butter in a large skillet and sauté the onion, celery, and shrimp until the shrimp turn pink. Add all the other ingredients except bread crumbs and cook, stirring very lightly, until everything is heated through.
Load the mixture into a baking dish and top with the bread crumbs. Bake in the oven at 350 degrees for about 15 minutes, or until the bread crumbs are toasty.