2 med. eggplant
1 med. onion, chopped
3/4 lb. mushrooms, sliced
8 oz. cooked sm. shrimp or bag frozen shrimp, thawed
2 tbsp. bread crumbs
2 tbsp. grated Parmesan cheese
Pepper to taste
1/4 c. butter, melted

Cut eggplant in half lengthwise. Scoop out, leaving 1/2" shell. Chop pulp and cook until done. Drain. Saute onions and mushrooms in butter. Mix in shrimp, crumbs and cooked eggplant; toss. Spoon mixture into shells. Sprinkle with cheese. Pour hot water into baking dish to 1/4". Bake at 375 degrees for 40 minutes.