1 lg. eggplant
Flour for dusting
1/4 c. olive oil
2 cloves garlic, minced
2 green onions, minced
1 can stewed tomatoes
1 tsp. oregano
1 tsp. basil
1/4 c. ripe olives, chopped
1 to 1 1/2 lbs. cooked shrimp
1/2 c. grated Romano
Salt and pepper to taste

Peel eggplant and cut into 6 lengthwise strips. Heat the olive oil in a skillet, dredge the eggplant lightly in flour. Brown the slices in hot oil; set aside.

If remaining oil is excessive, drain off some. Add garlic and green onions. Saute for 3 minutes and add the tomatoes. Cook 5 minutes and reduce heat. Simmer for 25 minutes and add the herbs, olives and seafood. Correct seasonings.

Place eggplant in bottom of casserole dish. Pour tomato and seafood mixture over eggplant. Top with grated Romano and brown under broiler. Serves 6. Crabmeat can be substituted for shrimp.