4 med. eggplants
1/2 c. seasoned bread crumbs
4 tbsp. butter
1/4 c. finely diced celery
1/4 c. chopped green onion
1 tbsp. parsley flakes
1 lb. raw shrimp, peeled, cleaned and chopped fine
Salt and pepper to taste
Hot pepper (optional)

Peel eggplants, cut in medium pieces. Boil in salted water until soft. Drain and set aside. Melt butter in saucepan. Saute onions, celery and parsley flakes until soft. Add shrimp and stir until shrimp are pink. Add cooked eggplant and bread crumbs, stirring constantly. Place in buttered casserole, sprinkle lightly with bread crumbs. Bake at 375 degrees about 30 minutes.