2 lg. eggplants, peeled and cut
2 onions, chopped
2 tbsp. olive oil
2 eggs, slightly beaten
1 c. cracker crumbs
2 tbsp. chopped parsley
1/2 tsp. sweet basil
1 c. sm. cooked shrimp
1/4 tsp. paprika
2 green peppers, chopped
2 tbsp. butter
1 c. grated Parmesan cheese
1/2 c. grated American cheese
1/2 tsp. rosemary
1 tsp. garlic salt
2 tbsp. butter

Cook eggplants until tender. Mash. Cook onions and peppers in oil and butter until tender but not brown. Mix all ingredients except 1/2 cup cracker crumbs, remaining butter and paprika. Put in greased casserole. Top with remaining cracker crumbs. Dot with butter and sprinkle with paprika. Bake at 350 degrees for 30 minutes. Serves 8.