Shrimp-Stuffed Eggplant

Source: The Advocate - Baton Rouge, Louisiana

6 medium eggplants
1/2 cup (1 stick) margarine
2 medium onions, medium dice
1 tablespoon chicken bouillon granules
1/4 teaspoon red pepper
1 teaspoon garlic powder
1 tablespoon granulated sugar
3/4 teaspoon salt
3 large bay leaves
2 pounds. shrimp (26/30 count), peeled, deveined
    and each shrimp cut into three pieces
2 pieces toast or toasted hamburger bun
1/4 cup Italian bread crumbs

Peel eggplant and cut into large chunks. Boil in about 3 inches of water in a large pot. Drain in a colander.

In a large saucepan, melt margarine and add onion. Saut