1. Cut each eggplant it half, cutting through the stem and down its length.
2. Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ΒΌ inch of the shell.
3. Use a spoon to scoop out cubes of eggplant pulp.
4. Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
5. Saute onion and garlic in a little oil in a skillet until transparent but not brown.
6. Add the eggplant pulp and cook until done.
7. Add shrimp and cook for about 5 more minutes.
8. Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
9. Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
10. Serve with a salad and good French or Italian bread. Fantastic.