4 mirlitons or eggplants
1 c. soft bread crumbs
1 lg. onion, finely chopped
1 clove garlic, minced
3 tbsp. butter
1/2 tsp. salt
White or black pepper to taste
1 egg, well beaten
1 tsp. chopped parsley
1 sprig thyme
1/2 lb. cooked shrimp, coarsely chopped
1/2 c. buttered bread crumbs

Simmer whole mirlitons or eggplants in salted water until tender. Cut each in half, remove seeds and spoon out pulp. Reserve shells. Chop pulp, add bread crumbs. Saute onion and garlic in butter over medium heat until tender, about 5 minutes. Stir in pulp, salt and pepper; continue cooking for 5 minutes, stirring frequently. Cool.

Add egg, parsley, thyme and shrimp, mix thoroughly. Fill shells and cover with buttered crumbs. Bake in 375 degree oven for 25 minutes. Serves 8.