2 eggplant (lg.)
2 med. onions, chopped
1/2 c. celery, chopped
1 med. bell pepper, chopped
1.4 c. minced parsley
4 pods garlic, chopped
1 tsp. sate
1 tsp. lemon juice
Dash or red pepper
Dash of Tabasco
2 eggs
1/2 c. Parmesan cheese, grated
2 c. seasoned bread crumbs
2 tbsp. Tony's creole seasoning
2 lb. shrimp, cleaned and deveined
1/4 stick butter

Peel and cut eggplant. Boil until tender, then mash up. Saute shrimp in butter approximately 3 minutes or until shrimp turns pink. Mix shrimp, butter and eggplant together; add all other ingredients except cheese. Mix together, blending well and turn into buttered casserole. Sprinkle cheese on top. Bake in 350 degree oven for 45 minutes. May add olive oil if mix appears dry, before baking.