1 lg. eggplant
12 sm. tomatoes
1 lg. red onion
Salt and pepper to taste
Brown sugar
Basil
1 1/2 c. cracker crumbs
1 stick butter
3/4 lb. sm. shrimp

Preheat oven to 350 degrees. Wash and thinly slice eggplant and tomato. Cut onion into rings. Oil 3-quart casserole dish; layer eggplant, then tomato, then onion. Sprinkle a bit of salt, pepper, brown sugar and basil. Then layer a handful of cracker crumbs a little butter and shrimp. Repeat twice, ending with tomato and fresh basil on top. Cover and bake for 1 1/4 hours or until center is bubbling.