2 very lg. or 4 med. eggplant
1/2 c. butter
1 1/2 to 2 lbs. fresh shrimp
1 c. green onions, finely chopped
2 tsp. salt
1/2 c. onions, chopped
1 c. green pepper, chopped
1/3 c. parsley, chopped
Pepper or Tabasco to taste
1/2 c. celery, chopped
1/2 c. Progresso Italian bread crumbs

Parboil eggplant 12 to 15 minutes. Drain and cool. Remove peeling and dice. Melt butter in large frying pan; saute green onions, onions, celery and green pepper for 10 minutes. Add eggplant and saute for 15 minutes more. Add shrimp which have been peeled, deveined and chopped, parsley, salt and pepper.

Continue cooking about 10 minutes. Add 1/2 cup Italian bread crumbs and place in casserole dish. Sprinkle with bread crumbs and bake at 350 degrees for 20 minutes. This recipe should feed 6 to 8 as main dish or more if used as a side dish.