2 eggplants, peel, cut and soak in salt water 30 minutes, then cook until done
2 med. onions, chopped
1/2 c. celery, chopped
1 med. bell pepper, chopped
1/4 c. minced parsley
4 pods garlic, minced
1 c. bread, soaked in milk then squeezed
2 eggs
1 tsp. lemon juice
Salt and red pepper to taste
1/2 c. Romano cheese, grated
2 lbs. shrimp, cleaned and deveined
2 strips bacon, fried and crumbled

Fry bacon. Remove and in the bacon drippings saute the onions, celery, bell pepper, garlic. Add shrimp and cook for a few minutes. Mix all the ingredients together, reserving half the cheese. Place the mixture in a buttered casserole and add remaining cheese on top. Bake in 350 degree oven for 45 minutes. Serves 6.