4 med.-sized eggplants
1 lb. shrimp, cut in halves
1 med. onion, chopped
1 med. bell pepper, chopped
Parmesan cheese
Parsley
1 (8 oz.) bottle olive oil
Salt and pepper
1 c. soft bread crumbs

Halve the eggplants and scrape out insides to 1/4 inch. Boil eggplants and drain. Set aside. Salt the halves and turn over in long baking dish. Set aside. Cut up onion and bell pepper; saute in just enough oil to cover bottom of Dutch oven. Add cut up shrimp and simmer 15 minutes more. Set aside.

Place 1/2 inch of water in baking dish. Rinse halves and return to baking dish. Add 1 cup soft bread crumbs to dressing to thicken it. Sprinkle in Parmesan cheese. Fill halves with dressing and top with buttered bread crumbs. Bake at 350 degrees for 1/2 hour.