4 Mirlitono or egg plants
1 c. soft bread crumbs
1 lg. onion, finely chopped
1 clove garlic, minced
3 tbsp. butter
1/2 tsp. salt
Black pepper to taste
1 egg, well beaten
1 tsp. chopped parsley
1/2 lb. cooked shrimp, coarsely chopped
1/2 c. bread crumbs

Simmer mirlitono or egg plants in salted water until tender. Cut each in half, remove seeds and carefully spoon out pulp. Reserve shells. Chop pulp, add bread crumbs. Saute onions and garlic in butter over medium heat until tender. Stir in pulp, salt and pepper. Continue cooking for 5 minutes, stirring often. Cool. Add eggs, parsley and shrimp; mix thoroughly. Fill shells and cover with bread crumbs. Add a dab of butter on top of each. Bake at 375 degrees for about 25 minutes.