1 eggplant, about 1 1/4 lb.
1/4 c. mushrooms, sliced
1/2 c. chopped fresh onions
1/4 c. melted butter
1 tsp. salt
1/8 tsp. pepper
1 lb. shelled, cleaned and cooked shrimp
2 tbsp. bread crumbs
1 tbsp. grated Parmesan cheese

Cut eggplant in half lengthwise and scoop out pulp, leaving 1/2 inch shell. Parboil shells 5 minutes; drain and reserve. Chop the pulp and saute chopped eggplant, mushrooms and onions in butter over medium heat for 10 minutes, stirring occasionally. Mix in salt, pepper and shrimp. Pile into eggplant shells. Sprinkle with bread crumbs and cheese.

Bake in 375 degree oven about 25 minutes.

Makes 4 servings.