2 eggplants

Peel, cut and soak in salt water 30 minutes, then cook until done.

2 med. onions, chopped
1/2 c. celery, chopped
1 med. bell pepper, chopped
1/4 c. minced parsley
4 pods garlic, chopped
1 c. bread, soaked in milk or water then squeezed
2 tsp. basil
1 tsp. sage
Dash of Tabasco sauce
1 tsp. rosemary
2 eggs
1 tsp. lemon juice
Dash of red pepper (to taste)
1/2 c. Romano cheese, grated
2 strips bacon, fried and crumbled
2 lbs. shrimp, cleaned and deveined

Saute in bacon drippings for 3 minutes.

Mix all ingredients together, reserving half the cheese to sprinkle on top. Place in buttered casserole in 350 degree oven and add remaining cheese. Bake 45 minutes.