3 med. eggplants
2 c. onions, finely chopped
1/2 c. chopped celery
1/2 c. chopped green onions
6 garlic cloves, chopped fine
1/4 c. chopped parsley
1/2 c. Italian cheese (Parmesan)
1 c. bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
2 c. peeled shrimp
1 stick butter

Peel eggplants. Boil in approximately 2 cups water until tender. Drain well. Chop eggplants fine. Saute onion, celery, green onion, garlic, parsley in butter. Mix chopped eggplants with vegetables. Add 1/2 cup bread crumbs, salt and pepper. Add shrimp. Place in casserole dish and sprinkle Italian cheese and 1/2 cup bread crumbs on top.

Bake in 350 degree oven for 30 minutes. NOTE: Shrimp may be substituted with 1 pound crabmeat or 1 pound ground beef. Makes 6 to 8 servings.