Combine eggplant, water and 1t salt in a medium saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Drain. Coook celery, onions and green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, bread crumbs, parsley, garlic powder and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika. Bake at 375~ for 25 to 30 minutes.