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Preheat the oven to 350°P. Lightly grease a 7 x 11-inch baking dish and set aside.
Pace the eggplants in a large pot, season with Is teaspoon of the salt, cover with water by l inch, and bring to a boil. Reduce the heat slightly and cook at a gentle boil until the eggplants aretender and very soft, about 30 minutes. Remove from the heat and drain well, reserving 3 tablespoons of the cooking liquid. Set aside.
Melt the butter in a medium pot or Dutch oven over medium heat. Add the yellow onions, bell peppers, celery, garlic, and bay leaves and cook, stirring occasionally, until the vegetables are soft and golden, about 10 minutes. Stir in the reserved 3 tablespoons eggplant cooking liquid and the tomatoes and their juices and allow the mixture to simmer gently for 5 minutes.
Add the shrimp and cook for 10 minutes, stirring frequently to keep from sticking.
Add the chicken base, reserved eggplants, green onions, the remaining I teaspoon salt, and the black pepper and cook for 2 minutes, stirring. Remove from the heat and discard the bay leaves. Spoon the mixture into the prepared baking dish, sprinkle the bread crumbs over the top, and bake until the bread crumbs are lightly browned and the mixture is bubbly, about 30 minutes.
Remove from the oven and let cool slightly before serving.